Best 5 Sautéed Escarole Recipes
**Discover the Culinary Delights of Sautéed Escarole: A Taste of Tradition with a Modern Twist**
Sautéed escarole, a classic Italian dish originating from the Campania region, has captivated taste buds for generations. This versatile leafy green, belonging to the chicory family, boasts a slightly bitter flavor profile that pairs wonderfully with a variety of ingredients. Our curated collection of sautéed escarole recipes offers a culinary journey through tradition and innovation, showcasing the diverse culinary possibilities of this underappreciated vegetable.
From the classic sautéed escarole with garlic and olive oil, a testament to simplicity and rustic charm, to more adventurous creations featuring pancetta, sun-dried tomatoes, and pine nuts, our recipes cater to every palate. Experience the harmonious blend of flavors in our recipe that combines escarole with sweet raisins and tangy capers, adding a touch of Mediterranean flair to your dinner table.
For those seeking a hearty and flavorful main course, our sautéed escarole with beans and sausage is a must-try. The combination of tender escarole, savory sausage, and creamy beans creates a symphony of textures and flavors that will satisfy even the most discerning foodie.
Vegetarians and vegans will delight in our sautéed escarole with mushrooms and tofu, a protein-packed dish that showcases the versatility of plant-based cuisine. The earthy notes of mushrooms complement the slight bitterness of escarole, while the tofu adds a delicate creaminess.
Whether you're a seasoned home cook or just starting your culinary adventures, our sautéed escarole recipes are designed to inspire and guide you in creating delicious and memorable meals. Prepare to tantalize your taste buds and embark on a culinary journey that celebrates the beauty and versatility of this often-overlooked leafy green.
SAUTEED ESCAROLE WITH GARLIC
When sautéed in olive oil, escarole needs little more than a bit of garlic and a touch of salt and pepper to make a satisfying side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Heat oil in a large high-sided skillet over medium-low heat. Add garlic; cook, stirring occasionally, until pale golden, about 2 minutes. Add escarole, salt, and pepper. Raise heat to high; cook, stirring occasionally, until escarole is soft and white parts are tender, 6 to 8 minutes. Season with salt, if desired. Serve immediately.
QUICK SAUTEED ENDIVE, ESCAROLE, AND FRISéE
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Categories Leafy Green Side Sauté Thanksgiving Vegetarian Quick & Easy Lemon Fall Healthy Vegan Endive Escarole Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Toss greens together, then divide into 2 batches.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
- Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.
SAUTéED ESCAROLE
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.
- Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. Stir in the olives. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8 to 10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and re-cover.
- Once the escarole is wilted and tender, uncover and cook for another minute or two to evaporate any excess liquid. Season with salt (keeping in mind that the anchovies and olives contain salt), and serve warm.
SAUTEED ESCAROLE WITH FRIED SHALLOTS
Escarole, a juicy member of the chicory family, is popular in southern Italy. Like other pot greens, it's at its best in winter.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat 1/4 inch vegetable oil in a small saute pan over medium heat until shimmering. Working in 3 batches, fry shallots, stirring occasionally, until golden brown, about 2 minutes. Transfer to a paper-towel-lined plate to drain, and season with 1/4 teaspoon salt.
- Heat olive oil and garlic in a large saute pan over medium heat. Cook, stirring occasionally, until garlic turns golden brown, about 5 minutes. Remove and discard garlic. Add red-pepper flakes to pan, and cook 15 seconds. Fill pan with escarole, and cook, carefully stirring and adding more escarole, a handful at a time, as space allows. Once all of the escarole is in the pan, season with remaining teaspoon salt, and stir just until escarole begins to wilt and turn a vibrant green. Remove from heat, transfer to a serving dish, and top with fried shallots.
SAUTEED ESCAROLE
Steps:
- Wash the escarole and dry the leaves.
- Heat the oil in a skillet and gently saute the garlic, scallions and ginger without browning for one to two minutes.
- Add the escarole and saute until the leaves are wilted. Sprinkle with salt and pepper and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 82 milligrams, Sugar 0 grams
Tips:
- Choose fresh escarole: Look for escarole with crisp, dark green leaves and no signs of wilting or bruising.
- Wash the escarole thoroughly: To remove any dirt or debris, rinse the escarole under cold water.
- Remove the tough outer leaves: Peel off any tough outer leaves from the escarole.
- Chop the escarole into bite-sized pieces: This will help the escarole cook evenly.
- Use a large skillet or sauté pan: This will give the escarole plenty of room to cook without overcrowding.
- Heat the oil or butter over medium heat: This will help prevent the escarole from sticking to the pan.
- Add the escarole to the pan and cook until wilted: Stir the escarole frequently to ensure that it cooks evenly.
- Season the escarole with salt and pepper: Add salt and pepper to taste.
- Add other ingredients, if desired: You can add other ingredients to the escarole, such as garlic, onions, tomatoes, or pine nuts.
- Serve the escarole immediately: Escarole is best served immediately after it is cooked.
Conclusion:
Sautéed escarole is a delicious and healthy side dish that can be enjoyed as part of a variety of meals. It is a good source of vitamins and minerals, and it is also low in calories and fat. Sautéed escarole is a great way to add more leafy greens to your diet.
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