Best Mamas Italian Escarole Recipes

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SAUTEED ESCAROLE



Sauteed Escarole image

This recipe for Sauteed Escarole provides a slightly sweet taste with an unbelievably silky texture. This Italian side dish is naturally vegan, gluten-free and delicious.

Provided by Maria Vannelli RD

Categories     Side Dish

Time 35m

Number Of Ingredients 6

1 head escarole (fresh, cleaned, trimmed and chopped)
3 tablespoons olive oil
3-4 cloves garlic (sliced)
pinch crushed red pepper (or more-according to taste)
salt to taste
lemon juice (optional)

Steps:

  • Set a large pot of salted water to boil.
  • Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.
  • Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.
  • Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.
  • If desired, add a pinch or two of crushed red pepper
  • Remove from heat.
  • By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.
  • Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.The oil might splatter a little so be careful.
  • Return the pan back to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid left, raise the heat to cook it off.
  • Finally, season with salt and pepper to taste.
  • Transfer to a serving dish and if desired serve with lemon wedges.

Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 9 g, Protein 3 g, Fat 21 g, Sodium 51 mg, Fiber 7 g, SaturatedFat 3 g, Sugar 1 g

ESCAROLE ITALIAN STYLE



Escarole Italian Style image

Make and share this Escarole Italian Style recipe from Food.com.

Provided by Kiwiwife

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 heads escarole
1 tablespoon olive oil
3 -4 shallots or 1 small onion, sliced
1 -2 garlic clove, minced
1 tablespoon salt
1 tablespoon crushed red pepper flakes (optional)

Steps:

  • Cut ends off escarole & seperate leaves. Place in a sink full of cool water and let soak while agitating.
  • Meanwhile, in large wide pan, saute shallots in oil until soft and browning, add minced garlic and 1/2 salt and saute another minute.
  • Rough chop escarole and with a bit of the water clinging to leaves and add to pan.
  • Add remaining salt.
  • NOTE It will be ALOT until it starts to wilt just keep turning from the bottom. Saute 15 to 20 minutes or until most of the water is evaporated and escarole is tender. Sprinkle with red pepper if desired.

Nutrition Facts : Calories 85.4, Fat 3.9, SaturatedFat 0.6, Sodium 1802.5, Carbohydrate 11.4, Fiber 8, Sugar 0.7, Protein 3.6

MAMA'S ITALIAN ESCAROLE



Mama's Italian Escarole image

My mother Carmela was a wonderful cook and we were blessed to have her for 82 years. This is one of my favorite recipes she made that I enjoyed the most. I do make it, and it is very delicious, but it's just not like mama's! Missing you my dear mother, RIP.

Provided by Gia Peterkin Trower

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 5

2 bunch escarole
4 clove large garlic
1 can(s) good black olives
1/4 c olive oil
salt and pepper

Steps:

  • 1. Fill a large pot about half way with water and bring to a boil and add 1/2 teaspoon salt. Cut off end bunch of escarole. Separate leaves and wash.
  • 2. Add the escarole to the boiling water and cook for about 10 minutes or till tender. Throw in a few small whole garlic cloves the last few minutes. Drain the escarole really well and set aside.
  • 3. In the same pot add olive oil. Slice 3-4 large cloves garlic the long way, not too thin and sautee and brown the garlic on each side in the olive oil.
  • 4. Return the drained escarole to the pot with the garlic. Add salt and pepper. Add a can of drained black olives and continue to cook for about 3 minutes. Remove the vegetable from the pot, and place in a nice serving dish. Drizzle with olive oil

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