Best Escarole With Lemon Bread Crumbs Recipes

Escarole With Garlic and Bread Crumbs image

Provided by Lorac

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Steps:

Bring a large pot of water to a boil.
Coarsely chop the escarole.
Add to water, cook 2 minutes, drain, rinse with cold water and drain again.
Heat oil in a heavy skillet, add garlic and red pepper flakes and cook over medium heat until garlic is browned.
Add bread crumbs and cook until browned.
Turn heat to high, add escarole, season with salt and pepper, stir and toss until heated through.
Place in a serving bowl and pour any oil left in the pan over the escarole.

Nutrition Facts : Calories 188.4, Fat 14.4, SaturatedFat 2, Sodium 99.9, Carbohydrate 13.2, Fiber 7.4, Sugar 1, Protein 3.9

Salmon with Escarole and Lemon image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 7

2 lemons
1 tablespoon olive oil
1 medium red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
4 boneless, skinless salmon fillets, (6 ounces each)
Coarse salt and ground pepper

Steps:

Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
Stir in escarole and 1/2 cup water. Arrange salmon on top; season with salt and pepper. Place 2 lemon slices on each fillet. Cover, and cook until salmon is opaque throughout, 12 to 14 minutes.
Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole.

Nutrition Facts : Calories 323 g, Fat 15 g, Fiber 7 g, Protein 37 g

Escarole Gratin image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 8

2 large heads escarole, trimmed and cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
1 medium shallot, minced
3 garlic cloves, minced
1 tablespoon plus 1 teaspoon all-purpose flour
1 cup whole milk
Coarse salt and ground pepper
2 slices white bread, crusts removed, torn into large pieces

Steps:

Preheat oven to 400 degrees. Place a colander in a large bowl. Bring a large pot of salted water to a boil. In 2 batches, cook escarole until tender, 7 minutes, then drain in a colander, pressing with a spatula to squeeze out as much liquid as possible.
In a small saucepan, melt 1 tablespoon butter over medium. Cook shallot and garlic until tender, 4 minutes. Add flour and cook, stirring, 1 minute. Whisking constantly, add milk and cook, whisking, until mixture comes to a boil and thickens, 2 minutes. Remove from heat, season with salt and pepper, and stir in escarole. Pour mixture into a 1-quart baking dish.
In a food processor, pulse bread until coarse crumbs form; transfer to a small bowl. Melt 1 tablespoon butter and pour over breadcrumbs, stirring to combine. Season with salt and pepper. Top escarole with breadcrumbs and bake until golden brown and bubbling, 15 to 20 minutes.

Nutrition Facts : Calories 183 g, Fat 9 g, Fiber 8 g, Protein 7 g, SaturatedFat 5 g