SPICY ESCAROLE
Martha adapted this dish from chef Mike Price of Market Table restaurant in New York.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 9
Steps:
- Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and caramelized, 10 to 15 minutes. Add escarole, oregano, and red-pepper flakes; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.
SPICY ESCAROLE
Provided by Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Cut the escarole into 2-inch squares but do not dry. In a skillet set over moderately high heat, and heat oil, add pepper flakes, escarole, salt and cook, stirring, until wilted.;
GARLIC AND OIL SAUTEED ESCAROLE
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.
SPICY ESCAROLE AND BEANS
Make and share this Spicy Escarole and Beans recipe from Food.com.
Provided by Maureenie
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a non-stick stock pot.
- Saute garlic, onion, and peppers in the hot oil on medium high until onion is transparent, approximately 5 minutes.
- Add beans with liquid and cook on medium high for about 5 minutes, allowing some of the liquid to boil off.
- Lower the heat to medium low and add the escarole. Cover and simmer for 10 minutes.
- Add the wine and black pepper and mix well. Replace cover and simmer for another 10 minutes or until escarole is soft.
- Add the cooked ditalini to the escarole and beans. Stir to combine well.
- Serve in bowls and sprinkle with grated cheese.
Nutrition Facts : Calories 392.1, Fat 14.4, SaturatedFat 2.1, Sodium 38.8, Carbohydrate 47.9, Fiber 12, Sugar 2.5, Protein 15
SPICY ESCAROLE
This spicy escarole recipe is courtesy of chef Mike Price and is used to make his Grilled Snapper.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and lightly browned, 5 to 6 minutes. Add escarole, oregano, and crushed red pepper; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.
SPAGHETTINI WITH SPICY ESCAROLE AND PECORINO ROMANO
The simplicity of this pasta dish lets the escarole shine. Excellent as an entrée or as a first course served before roasted chicken or beef.
Provided by Michael Lomonaco
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add anchovies and dried crushed red pepper; stir 1 minute. Add garlic; stir 30 seconds. Stir in escarole. Add 1 cup water, cover pan, and reduce heat to low. Cook until escarole is tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
- Add pasta to escarole mixture and stir over low heat to combine, adding cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil. Divide pasta among shallow bowls, sprinkle with cheese, and serve.
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