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.
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Total: 15 Minutes
- 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
- 1. 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.
- 2. 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.
- 3. Melt butter in a large saucepan over medium heat. Add escarole, garlic, and shallot; sauté 2 minutes. Season with salt and pepper to taste.
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