Sautandeacuteed Escarole With Bacon And Grapes Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
• Combine the escarole and radicchio in a serving bowl. Set aside.
• Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
• Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.

Steps:

• Cook 4 chopped bacon slices in a skillet until crisp; remove with a slotted spoon and drain. Off the heat, whisk 3 tablespoons each currants and red wine vinegar, 2 tablespoons olive oil, and salt and pepper into the drippings. Toss with 1 head chopped escarole, chopped pistachios and the bacon.

Steps:

• Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve.
• Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water. Shake off excess water. In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat. Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process. When escarole is cool, drain well in a colander and pat dry.
• TO MAKE GARLIC AND OIL SAUTE()EED ESCAROLE: Heat oil in a large, heavy sauteG pan over medium heat. Add garlic. Stir in the escarole and sauteG for 3 minutes or until hot. Season with salt and pepper and serve.

Steps:

• 1. Cook the bacon over medium heat in a medium skillet until crispy, about 12 minutes. Transfer to a paper towel-lined plate. To the drippings add the sliced onions and toss well. Cook until deep brown and well caramelized, stirring occasionally, another 25 minutes. Season with 1/4 teaspoon each salt and pepper.
• 2. Meanwhile, in a small bowl stir together the cheese, vinegar and oil. The dressing will be chunky and not completely emulsified. Place the escarole in a large serving bowl and crumble the bacon over it. When the onions are done and still warm, sprinkle over the escarole along with the dressing. Toss well just before serving and season to taste with salt and pepper.

Steps:

• Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon. Pour off and discard all but 2 tsp drippings from pan. Set bacon aside.
• Add onion to drippings in pan; cook until golden brown (about 12 minutes). Add garlic; cook about 2 minutes, stirring frequently. Add escarole; cook 2 minutes or until escarole wilts, stirring frequently. Add sugar, salt, pepper, and broth; cook 15 minutes or until escarole is tender, stirring occasionally.
• Add beans; cook 2 minutes or until thoroughly heated. Sprinkle with bacon.

Steps:

• In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.

Steps:

• Preheat oven to 375°F. Brush bread with oil. Arrange on baking sheet. Bake bread until golden, about 10 minutes.
• Sauté bacon and onion in pot over medium heat until brown, about 20 minutes. Add broth, basil and rosemary, then escarole. Simmer until escarole is tender, about 25 minutes. Mix in 2/3 cup Parmesan. Season with salt and pepper.
• Place croutons in bowls; ladle soup over. Pass remaining 1 cup Parmesan.