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Spicy Escarole

This spicy escarole recipe is courtesy of chef Mike Price and is used to make his Grilled Snapper.

  • Servings: 4

Source: The Martha Stewart Show, February Winter 2008

Ingredients

  • 1 tablespoon grapeseed oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, thinly sliced
  • 1 bulb fennel, trimmed and thinly sliced crosswise
  • 1 small red onion, thinly sliced crosswise
  • 1 large head escarole, washed, tough stems removed, and coarsely chopped
  • 3 sprigs fresh oregano
  • Crushed red pepper flakes
  • Coarse salt

Directions

  1. Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and lightly browned, 5 to 6 minutes. Add escarole, oregano, and crushed red pepper; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.

Reviews Add a comment

  • HELENDV
    5 MAR, 2008
    EASY AND QUICK SIDE DISH! THE ONION, FENNEL AND GARLIC SAUTEED IN OLIVE OIL AND BUTTER ARE A GREAT START TO THIS WONDERFUL RECIPE. ALL THE INGREDIENTS MELD TOGETHER WONDERFULLY. A MUST DO FOR ALL - HEALTHY TOO! HELEN OF MILLVILLE
    Reply
  • eileenpascale
    29 FEB, 2008
    Love escarole and fennel, never put them together before. Look forward to trying this recipe. Thanks ep
    Reply
  • ladyashton
    26 FEB, 2008
    how does one clean inside grill? can i do it on portable grill (froman?) aileen thanks
    Reply