Grilled Cheese With Spring Onions Escarole Recipes

Steps:

• Get your grill going. If you're using charcoal, you're looking for a not-too-hot fire (I like to think of the coals as being "soft," which is to say they should be halfway through burning). If you're using a gas grill, set the heat to medium. If you're using a grill pan indoors, set it over medium-low heat.
• Shake the escarole dry. Cut it lengthwise straight through the core into 4 wedges. Drizzle each wedge with plenty of olive oil, about 1 1/2 tablespoons per wedge, and season aggressively with salt. Grill the wedges, turning only once, until wilted and charred in spots, about 10 minutes altogether.
• Transfer the escarole to a serving platter, give it a healthy drizzle of olive oil, and scatter the olives over the top. Serve immediately.

Steps:

• spray frying pan with cooking spray.
• Turn stove on to medium heat, and add tomatoes to outside edges of pan, and add spinach to center.
• Sprinkle salt and garlic over the vegetables.
• Toss spinach frequently, and turn tomatoes over after a minute or so.
• cook tomato just until it gets a little soft, but do not wait until it gets mushy.
• Cook spinach until slightly wilted.
• Take both out when they are done and set aside.
• Wipe pan out with towel, and heat on medium.
• Butter one piece of bread as you would for a regular grilled cheese sandwich.
• Put bread in pan, and place cheese on top and then place spinach and tomato on top of the cheese.
• Allow to heat.
• Butter the other piece of bread, and fry sandwich until nicely browned on both sides.
• Remove and Serve!

Steps:

• Brush one side of the bread slices with oil and arrange, oiled side down, on a work surface. Spread jam on 2 slices of bread and divide the cheese between the remaining 2 slices. Mound the escarole on top of the cheese and season with salt and pepper, then assemble the sandwiches.
• Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook the sandwiches, turning once and pressing with a spatula to compact, until the bread is golden brown and the cheese is melted, 6 to 8 minutes total.

Steps:

• In a large bowl, combine the bread crumbs, olives, anchovies, 1/4 cup wine, 1/4 cup olive oil, cheese, pine nuts, raisins, parsley, and capers.
• Add salt and pepper to taste.
• Discard any damaged outer leaves from the escarole, wash thoroughly between the leaves and shake dry.
• Take out the center leaves to make room for the stuffing, then stuff the escarole and tie closed with kitchen string.
• In a large, deep skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
• Lower the heat, add the garlic and escarole and fry, turning with tongs, until softened, about 10 minutes.
• Transfer the escarole to a plate.
• Pour the remaining 1/4 cup wine and the chicken broth over the escarole.
• Cover and let rest for 10 minutes.
• Remove the string and slice the escarole open to serve.