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Gallery Sauteed Escarole with Fried Shallots Recipe Summary prep: 15 mins total: 15 mins Servings: 8
Ingredients Ingredient Checklist 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
Cook’s Notes Shallots can be fried up to 2 days ahead and stored in an airtight container at room temperature.
Gallery Sauteed Escarole with Fried Shallots
Recipe Summary prep: 15 mins total: 15 mins Servings: 8
Gallery
Sauteed Escarole with Fried Shallots
Sauteed Escarole with Fried Shallots
Sauteed Escarole with Fried Shallots
Recipe Summary prep: 15 mins total: 15 mins Servings: 8
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 8
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 8
8
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes Shallots can be fried up to 2 days ahead and stored in an airtight container at room temperature.
Cook’s Notes
Shallots can be fried up to 2 days ahead and stored in an airtight container at room temperature.
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All Reviews for Sauteed Escarole with Fried Shallots
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All Reviews for Sauteed Escarole with Fried Shallots
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
