5 wilted escarole lemon oil Recipes

  • Wilted Escarole with Country Ham and Chiles
    lemon, olive oil, garlic cloves, very thinly sliced and
    5 More
    lemon, olive oil, garlic cloves, very thinly sliced, country ham or prosciutto, cut into matchstick-size pieces (about 1/2 cup), crushed red pepper flakes, heads of escarole (about 2 lb), leaves torn into medium pieces (16 packed cups), kosher salt and freshly ground black pepper, unsalted butter
    8 ingredients
  • Wilted Greens with Garlic and Anchovies
    extra-virgin olive oil, anchovy fillets, rinsed and
    4 More
    extra-virgin olive oil, anchovy fillets, rinsed, garlic, thinly sliced, head escarole or 1 head or bunch other sturdy leafy green, such as dandelions or turnip greens, cut crosswise into 1/2-inch-wide ribbons, washed and spun dry, salt and freshly ground black pepper, lemon
    6 ingredients
  • Wilted Escarole with Garlic, Lemon and Oil (Rachael Ray) Wilted Escarole with Garlic, Lemon and Oil (Rachael Ray)
    extra-virgin olive oil , 4 turns of the pan and
    6 More
    extra-virgin olive oil , 4 turns of the pan, garlic, crushed, anchovy paste , eyeball it, anchovy fillets, chopped, couple pinches red pepper flakes, heads escarole, trimmed, rinsed, and dried, lemon, juiced
    15 min, 7 ingredients
  • Panfried Soft-Shell Crabs with Wilted Escarole Panfried Soft-Shell Crabs with Wilted Escarole
    extra-virgin olive oil and
    9 More
    extra-virgin olive oil, head of escarole, cored and cut into 1/2 -inch-wide strips, garlic cloves, minced, anchovy fillets, finely chopped , plus 1 tsp oil from the jar, fresh lemon juice, unsalted butter, all-purpose flour, salt and freshly ground pepper, soft-shell crabs, cleaned, vegetable oil
    10 ingredients




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