ESCAROLE SOUP WITH RICE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.
ESCAROLE SOUP WITH RICE
Provided by Mark Bittman
Categories dinner, easy, quick, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.
- Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.
- Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.
- When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 14 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 983 milligrams, Sugar 7 grams
STUFFED ESCAROLE
Make and share this Stuffed Escarole recipe from Food.com.
Provided by Phil Franco
Categories Greens
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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