Best Wilted Escarole With Walnuts And Blue Cheese Recipes

Wilted Escarole image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 large or 2 small heads escarole, trimmed, washed, and dried (about 12 cups)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Pinch red pepper flakes
1/2 teaspoon kosher salt

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.
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Escarole and Bean Soup image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 cloves garlic, smashed and peeled
Pinch of red-pepper flakes, plus more for serving
1 small head escarole, leaves torn into 2-inch pieces (about 12 cups)
Coarse salt
1 can (15.5 ounces) red kidney beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
4 cups low-sodium chicken broth
Toasted bread, for serving
Lemon wedges, for serving

Steps:

Heat a medium saucepan over medium heat; swirl in oil. Add garlic and red-pepper flakes and cook, stirring, 1 minute. Add escarole, toss to coat, and season with salt. Cook until escarole is just wilted, about 2 minutes.
Add kidney beans, chickpeas, broth, and 2 cups water and bring to a simmer. Cook until heated through, about 3 minutes. Season with salt; remove garlic. Top with toasted bread and red-pepper flakes. Serve immediately, with lemon wedges.

Wilted Escarole image

Provided by Alex Guarnaschelli

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
2 heads escarole leaves, about 1 1/2 pounds, washed, trimmed, dried and broken into bite-size pieces
Kosher salt
2 teaspoons chili flakes
1 garlic clove, peeled and lightly smashed and stuck onto the tines of a fork

Steps:

Escarole is a winter green my father served to me raw in a salad. I always struggled with the underlying toughness of the leaves. I would smile and gulp down a lot of water while eating them! My favorite treatment for them now is to drop them in a hot pan with a splash of olive oil and a touch of chili flakes. The "fork-garlic clove" trick adds a nice, light garlic flavor! They will lose a lot of volume so don't be afraid to overload the pan and watch it wilt. Cook for only a few minutes and serve immediately.
Heat a large skillet over medium heat and add the olive oil. Add the escarole and season lightly with salt and chili flakes. Cook the escarole, stirring, from time to time, with the fork, until they are completely wilted, about 2 to 3 minutes. This will allow a "hint" of garlic to touch the greens without overwhelming them. Drain and discard any liquid. Transfer the leaves to a kitchen towel and dry them off, slightly, before transferring them to a platter. Serve immediately.