Wedges of escarole are grilled until slightly charred, and then the leaves are sauteed with butter, garlic, and shallot. Serve Grilled Escarole as a simple side dish to rich meat or seafood dishes.
1 head escarole
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 garlic clove, minced
1 shallot, chopped
How to Make It
Preheat grill to 350° to 400° (medium-high) heat. Cut escarole into quarters, leaving stem intact. Lightly brush escarole with oil, and sprinkle with salt and pepper.
Grill escarole, covered with grill lid, 1 to 2 minutes on each side or until leaves are slightly charred. Remove from grill. Cut escarole into large diamond shapes or long strips; remove and discard stem.
Melt butter in a large saucepan over medium heat. Add escarole, garlic, and shallot; sauté 2 minutes. Season with salt and pepper to taste.