ESCAROLE WITH PINE NUTS
Provided by Ellie Krieger
Categories side-dish
Time 29m
Yield 4 servings, serving size 3/4 cup
Number Of Ingredients 9
Steps:
- Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the chicken broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving.
- Excellent source of: Vitamin A, Folate, Vitamin K, Manganese
- Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc
Nutrition Facts : Calories 130, Fat 10 grams, SaturatedFat 1 grams, Sodium 40 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 4 grams
WILTED ESCAROLE AND RED ONION
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 thinly sliced red onion in 1/4 cup olive oil in a large skillet over medium-high heat, 5 minutes. Stir in 2 tablespoons red wine vinegar. Add 1 roughly chopped head escarole and 3/4 teaspoon kosher salt. Cover and cook until wilted, 5 minutes. Uncover and cook until any excess liquid evaporates.
Nutrition Facts : Calories 152 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 390 milligrams, Carbohydrate 7 grams, Fiber 4 grams, Protein 2 grams, Sugar 1.5 grams
WILTED ESCAROLE WITH GARLIC, LEMON AND OIL
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.
BRAISED ESCAROLE WITH OLIVES AND RAISINS
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.
WILTED ESCAROLE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the tough outer leaves of the escarole and twist from the core, discard. Wash in a deep bowl filled with very cold water and swish around until all the dirt has rested on the bottom of the bowl. Lift the leaves from the bowl and spin dry in small batches in a salad spinner.
- Heat the butter, oil, and pepper flakes in a skillet over medium-high heat. Add half the escarole and stir until just wilted. Add the remaining escarole and cook until softened but still has a little crunch. Season with the salt and serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS
Categories Leafy Green Nut Side Braise Sauté Low Carb Pine Nut Winter Escarole Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
- Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.
- Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.
WILTED ESCAROLE WITH APPLES
These greens get a sweet, tart boost from apples and cider vinegar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a small saucepan, heat extra-virgin olive oil over medium-high. Add shallot and season with coarse salt and ground pepper; cook until soft, about 4 minutes. Add apples and cook until beginning to soften, about 5 minutes. Remove from heat and stir in cider vinegar. In a large bowl, toss escarole, roughly chopped, with apple mixture; season with salt and pepper.
Nutrition Facts : Calories 154 g, Fat 11 g, Fiber 4 g, Protein 2 g
ESCAROLE WITH OLIVES, RAISINS, AND PINE NUTS
Categories Olive Side Sauté Vegetarian Quick & Easy Raisin Pine Nut Vegan Escarole Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden and discard it. To the skillet add the escarole, the olives, the raisins, and salt and pepper to taste and sauté the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the pine nuts, and boil the mixture for 1 minute, or until the liquid is evaporated.
ESCAROLE WITH PINE NUTS
Think beyond the salad bowl: Cooking escarole tempers its slight bitterness; pine nuts are a mellow complement.
Time 30m
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Wash escarole well in a sinkful of cold water, agitating it, then lift out and drain in a colander. Cook escarole in a 5- to 6-quart heavy pot of boiling salted water, uncovered, stirring occasionally, until tender, 5 to 10 minutes, then drain well in colander.
- Dry pot, then add oil and heat over moderate heat until hot but not smoking. Add pine nuts to hot oil and cook, stirring, until pale golden, about 1 minute. Add garlic and red-pepper flakes and cook, stirring, until garlic and pine nuts are golden, 1 to 2 minutes.
- Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes. Season escarole with salt and pepper.
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ITALIAN SAUTéED ESCAROLE RECIPE - COOKING WITH MAMMA C
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4.8/5 (13)Total Time 25 minsCategory Side DishCalories 121 per serving
- Place your raisins in a small bowl of water to plump. Fill a pot about 2/3 full with salted water, enough to cover the escarole when you add it later. Put the pot on the stove over high heat to boil. Fill your sink about halfway with cold water.
- Cut off the root end of the escarole. With the bunch horizontally in front of you, hold the leaves closed and slice the escarole into three equal sections (or two, if the bunch is small). Place the escarole leaves in the water-filled sink and swirl them around to remove the dirt.
- When the water on the stove is boiling, add the cleaned escarole to the pot. When the water returns to boiling, let the escarole cook for one more minute.
- Drain the escarole well in a colander in the sink. While the escarole is draining, peel and slice your garlic. Drain the raisins. After a few minutes, use paper towels or a non-shedding kitchen towel to squeeze out the liquid from the escarole (be careful of the heat.)
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