Escarole with Garlic and Hot Pepper
Escarole with Garlic and Hot Pepper
We love escarole—a super-healthy “green” that can be eaten raw or cooked. You often find it in soups (especially Italian ones), but we dish it up here as a tasty side. Garlic and hot red pepper give it flash. Serve it with anything “marinara” (shrimp, calamari, or meatballs), Broiled Calamari, Broiled Lamb Chops with a Smoky Pipérade, Rosemary Garlic Pork Chops, Tilapia Agrodolce, or Porcini-Crusted Beef Tenderloin Steaks. Tip: Be sure to wash the leaves well because serious dirt hides in the central rib. Check out the demo for a quick how-to.
Per serving: 34 calories, 3 g total fat, trace saturated fat, 0 mg cholesterol, 1 g total carbohydrate, trace dietary fiber, trace protein, 3 mg sodium.
Estimated Cook Time: < 30 minutes.
Difficulty: Moderate.
Servings: 4
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Rachel Jagareski’s Escarole with Garlic and Hot Pepper
Mar. 29th | Posted by Rachel Jagareski
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I’ve cooked with escarole before and even grown it in my garden, so we are big fans of this slightly bitter salad green that transforms into a delicate cooked vegetable. Trufflehead’s Escarole with Garlic and Hot Pepper is easy and makes a satisfying vegetable side dish. I had a little trouble finding escarole in February [...] |
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Jess Cording’s Escarole with Garlic and Hot Pepper
Mar. 25th | Posted by Jess Cording
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Escarole is one of those green vegetables I often overlook in favor of darker varieties like spinach and kale. Whenever I use it in a recipe, though, I wonder why I don’t buy it more often. My boyfriend loves escarole in salad with blue cheese and sliced pear, but I prefer it in a soothing [...] |
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