Best 12 Sauteed Escarole With Fried Shallots Recipes

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For those who desire a light and flavorful dish, sauteed escarole with fried shallots is an excellent choice. This classic Italian dish combines the slight bitterness of escarole with the crispy texture of fried shallots, creating a harmonious balance of flavors. The addition of garlic, olive oil, and white wine adds complexity and depth to the dish, highlighting the natural flavors of the escarole. Whether served as a side dish or a main course, sauteed escarole with fried shallots offers a culinary experience that is both delectable and satisfying.

Here are our top 12 tried and tested recipes!

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

SAUTéED ESCAROLE



Sautéed Escarole image

Don't be intimidated by this lightly bitter, leafy green! Cooking escarole is as quick and easy as a five-minute sauté and makes a healthy side dish for dinner.

Provided by Elise Bauer

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 5

2 tablespoons extra virgin olive oil
1 garlic clove, sliced
Small pinch of red pepper flakes (optional)
1 head escarole, well rinsed (and still a little wet), leaves removed from core, torn or chopped into 3 to 4 inch pieces
Generous pinch of sea salt or kosher salt

Steps:

  • Sauté the garlic: Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the sliced garlic and red pepper flakes (if using).
  • Wilt the escarole: When the escarole starts to wilt and is barely cooked through, remove from the heat. Remove from the pan immediately to serve.

Nutrition Facts : Calories 83 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 167 mg, Sugar 0 g, Fat 7 g, ServingSize Serves 4, UnsaturatedFat 0 g

SAUTEED ESCAROLE



Sauteed Escarole image

Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

2 tablespoons olive oil
3 garlic cloves, peeled and smashed
2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well
Coarse salt

Steps:

  • In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.

Nutrition Facts : Calories 82 g, Fat 7 g, Fiber 3 g, Protein 1 g, SaturatedFat 1 g

SAUTEED ESCAROLE WITH FRIED SHALLOTS



Sauteed Escarole with Fried Shallots image

Escarole, a juicy member of the chicory family, is popular in southern Italy. Like other pot greens, it's at its best in winter.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Number Of Ingredients 7

Vegetable oil, for frying
3 small shallots, thinly sliced into rings
1 1/4 teaspoons coarse salt, divided
1/4 cup extra-virgin olive oil
6 garlic cloves, peeled, smashed
1/4 teaspoon red-pepper flakes
2 pounds escarole, thinly sliced, washed, drained, and spun dry

Steps:

  • Heat 1/4 inch vegetable oil in a small saute pan over medium heat until shimmering. Working in 3 batches, fry shallots, stirring occasionally, until golden brown, about 2 minutes. Transfer to a paper-towel-lined plate to drain, and season with 1/4 teaspoon salt.
  • Heat olive oil and garlic in a large saute pan over medium heat. Cook, stirring occasionally, until garlic turns golden brown, about 5 minutes. Remove and discard garlic. Add red-pepper flakes to pan, and cook 15 seconds. Fill pan with escarole, and cook, carefully stirring and adding more escarole, a handful at a time, as space allows. Once all of the escarole is in the pan, season with remaining teaspoon salt, and stir just until escarole begins to wilt and turn a vibrant green. Remove from heat, transfer to a serving dish, and top with fried shallots.

GARLIC AND OIL SAUTEED ESCAROLE



Garlic and Oil Sauteed Escarole image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1/2 cup flavored olive oil, recipe follows
4 garlic cloves, peeled and minced
1 recipe escarole, recipe follows
Salt and pepper, to taste
1 cup extra virgin olive oil
4 garlic cloves, peeled and crushed
2 large bunches 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.

SAUTEED ESCAROLE WITH SHALLOTS AND HOT CHILI OIL



Sauteed Escarole with Shallots and Hot Chili Oil image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 8m

Yield 4 servings

Number Of Ingredients 6

2 teaspoons hot chili oil
2 shallots, chopped
6 cups chopped escarole, about 1 large bunch
2 tablespoons cider vinegar
2 tablespoons sugar
Salt and ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add shallots and saute, about 1 minute. Add escarole, vinegar and sugar, cover and steam 1 minute, until escarole wilts. Season to taste with salt and black pepper.

ESCAROLE SALAD WITH FRIED SHALLOTS AND PRUNES



Escarole Salad with Fried Shallots and Prunes image

Active time: 20 min Start to finish: 20 min

Yield Makes 6 servings

Number Of Ingredients 7

1 cup olive oil
6 oz shallots, thinly sliced (1 1/3 cups)
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup packed pitted prunes (5 oz), finely chopped
1 head escarole (1 lb), tough ribs and outer leaves discarded and inner leaves and tender ribs cut crosswise into 1/2-inch-wide strips (8 cups)

Steps:

  • Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently and being careful not to burn, until golden brown, 3 to 4 minutes. Transfer shallots as browned with a slotted spoon to paper towels to drain. (Shallots will crisp as they cool.) Transfer 3 tablespoons shallot oil from pan to a cup for dressing and reserve remainder for another use.
  • Whisk together lemon juice, salt, and pepper in a large bowl, then add shallot oil in a slow stream, whisking until combined. Add prunes, escarole, half of shallots, and salt to taste, then toss well to coat. Sprinkle with remaining shallots.

ESCAROLE SALAD WITH SMOKY HALLOUMI CROUTONS



Escarole Salad With Smoky Halloumi Croutons image

If you believe the only thing better than cheese is fried cheese, then you may just love halloumi. Because of its high melting point, halloumi browns before it melts, making it perfect for frying, grilling or any kind of searing. Here, it's pan-fried with smoked paprika, then added to an escarole salad with a garlicky, lemony dressing. Slivered red onion adds pungency, while fresh parsley leaves brighten everything. If you can get the pomegranate seeds, do use them; they add a juicy sweetness that's perfect with the richness of the cheese. Serve it by itself as a first or salad course, or with roasted vegetables, fish or chicken to round it out.

Provided by Melissa Clark

Categories     weekday, salads and dressings, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 small garlic clove, grated or pressed
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
5 tablespoons extra-virgin olive oil, plus more to taste
1 tablespoon extra-virgin olive oil, plus more as needed
6 ounces halloumi cheese, diced into 1-inch cubes and patted dry
3/4 teaspoon sweet smoked paprika (pimentón)
6 cups escarole, torn into bite-size pieces
1 cup parsley leaves and tender stems
1/2 shallot, or 1/4 small red onion, thinly sliced
Pomegranate seeds, for garnish (optional)

Steps:

  • Make the dressing: In a small bowl, whisk together garlic, lemon juice and salt. Let sit for 30 seconds for the salt to dissolve, then whisk in olive oil. Taste and add more salt if needed. Set aside.
  • Prepare the salad: Heat 1 tablespoon oil in a medium skillet over medium-high until it thins out, about 20 seconds. Add cheese and cook until golden on one side, 1 to 2 minutes, adding more oil if the pan dries out. Flip cheese and sprinkle with paprika. Let cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate.
  • Put escarole, parsley and shallot in a large salad bowl. Add the dressing and warm halloumi, and toss well, adding more oil, lemon juice and salt, to taste. Serve immediately, strewn with pomegranate seeds, if you like.

SAUTEED ESCAROLE WITH CURRANTS AND CAPERS



Sauteed Escarole with Currants and Capers image

This recipe can be prepared in 45 minutes or less.

Yield Serves 4 as a side dish

Number Of Ingredients 6

1 tablespoon pine nuts
2 heads escarole (about 2 pounds total)
4 garlic cloves
2 tablespoons olive oil
2 tablespoons dried currants
1 tablespoon chopped drained capers

Steps:

  • Preheat oven to 350°F.
  • In a shallow baking pan toast nuts in middle of oven until golden, about 5 minutes. Cut escarole into 1-inch pieces and chop garlic.
  • In a 12-inch nonstick skillet sauté garlic in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add escarole in 3 batches, tossing each batch with tongs until wilted before adding next. Stir in currants, capers, and salt and pepper to taste and cook, covered, over moderately low heat until escarole is tender, about 3 minutes. Remove lid and cook over moderately high heat until most liquid is evaporated, about 2 minutes more. Stir in nuts.

SAUTEED ESCAROLE



Sauteed Escarole image

Provided by Moira Hodgson

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 head escarole
2 tablespoons olive oil
1 clove garlic, minced
3 scallions, chopped
2 tablespoons fresh ginger, chopped
Coarse salt and freshly ground pepper to taste

Steps:

  • Wash the escarole and dry the leaves.
  • Heat the oil in a skillet and gently saute the garlic, scallions and ginger without browning for one to two minutes.
  • Add the escarole and saute until the leaves are wilted. Sprinkle with salt and pepper and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 82 milligrams, Sugar 0 grams

ESCAROLE AND GARLIC SAUTE



Escarole and Garlic Saute image

I'd never tried escarole and was curious to see what it tasted like. It didn't taste as bitter as I thought it might be and was a pleasant change from my usual vegetable recipes.

Provided by TasteTester

Categories     Greens

Time 27m

Yield 4 serving(s)

Number Of Ingredients 4

2 tablespoons olive oil
3 garlic cloves, peeled and pressed in a garlic press
2 small escarole, trimmed, with leaves torn and washed well (about 1 pound total)
coarse salt

Steps:

  • In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant and lightly golden, about 1-2 minutes. Don't let garlic get too dark, or it will ruin the taste of the dish.
  • Stir in the escarole; season with salt. Cook, stirring frequently, until tender - about 10 minutes.

SAUTEED ESCAROLE



Sauteed Escarole image

Escarole is a bitter green, I just love it. This is a good introduction if you never had it. The raisins sweeten it. The beans give it a nice richness. The vinegar cuts down the bitterness and the salty capers and anchovies makes for a dish with lots of flavor. The optional ingredients are for those that are not vegetarians. Do rinse the beans, anchovies and capers well to remove excess sodium.

Provided by Rita1652

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 bunch escarole
1 (15 ounce) can white cannellini beans, rinsed and drained
1 tablespoon golden raisin
2 -4 anchovy fillets, soaked 10 minutes in (optional "omit to make vegetarian")
water or milk, and patted dry
1 tablespoon olive oil
1 tablespoon pine nuts, lightly toasted
2 garlic cloves, minced
1 teaspoon capers, drained and rinsed
1 teaspoon balsamic vinegar
salt and pepper
grated cheese (optional "omit to make vegetarian")

Steps:

  • Discard or trim any tough outer leaves.
  • Tear into bite sized pieces, wash and spin dry.
  • Soak the raisins in 2 tbsp warm water until soft, about 20 minutes.
  • Chop the anchovies into a paste.
  • Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes.
  • Add in beans, It's OK if they get mashed while stirring.
  • Stir in the escarole until it wilts.
  • Stir in all of the other ingredients and saute for about a minute.
  • Serve hot topped with grated cheese.

Nutrition Facts : Calories 170.8, Fat 5.9, SaturatedFat 0.8, Cholesterol 1.7, Sodium 438.3, Carbohydrate 22.8, Fiber 9.8, Sugar 4.1, Protein 8.2

Tips:

  • Select fresh escarole: Look for escarole with tightly packed, deep green leaves. Avoid wilted or bruised leaves.
  • Wash the escarole thoroughly: Rinse the escarole under cold water to remove any dirt or debris.
  • Use high-quality olive oil: Extra virgin olive oil is the best choice for sautéing escarole. It has a rich flavor and aroma that will enhance the dish.
  • Cook the escarole over medium heat: This will help to prevent the escarole from burning or becoming bitter.
  • Season the escarole to taste: Salt, pepper, and garlic powder are all good options. You can also add other herbs and spices to taste, such as red pepper flakes, oregano, or basil.
  • Serve the escarole immediately: Escarole is best enjoyed fresh from the pan. You can serve it as a side dish or as part of a main course.

Conclusion:

Escarole is a delicious and versatile leafy green that can be enjoyed in a variety of dishes. Sautéed escarole with fried shallots is a simple but flavorful side dish that is perfect for any occasion. The escarole is cooked until tender and slightly wilted, and the fried shallots add a crispy texture and a nutty flavor. This dish is a great way to get your daily dose of vegetables and is sure to please everyone at the table.

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