Ingredients
- 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
Directions
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.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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By chocochihuahua8...
Ozone Park, NY
on December 25, 2005
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i expected a more tasty side dish. i rather try it with some spinach.
By chriss_2166021
Brunswick, ME
on July 29, 2005
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This wilted salad is excellent. If you are reading this, please try it. It is especially good when prepared (as Tyler suggests in the same pan as his prep for Meatloaf with Tomato Gravy. It picks up the flavors of the sauteed mixture. I can't always find escarole in my market, but when I see it, I prepare this meal. Thanks, Tyler...another winner!
By anthemkennel_19...
Newbury, OH
on February 18, 2005
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I love the recipe! I did a different twist on it. I used Spinach instead, about 3 bags of baby spinach and 3 cloves of minced garlic and it was Amazing!!
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