For this very simple recipe by cookbook author Bruce Aidells--great with his "Grilled Spareribs with Fennel Seeds and Herbs"--the balsamic vinegar needs to be better than your average mass-market stuff. Look for one with a syrupy consistency, like Cavalli brand (which runs from $20 for a 17-oz. bottle).

Bruce Aidells
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill to medium (350° to 450°). Quarter escarole through stems so leaves remain attached. Wrap each wedge with kitchen twine in a couple of places to form a tight bundle. Brush bundles generously with oil, using 1/4 cup, then sprinkle with 3/4 tsp. each salt and pepper.

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  • Grill escarole, covered, turning a couple of times, until leaves are slightly charred and softened, 5 to 8 minutes total.

  • Remove strings, cut off stems, and cut wedges into long strips. Whisk remaining 1 tbsp. each oil and vinegar (or more of each if you like) in a large bowl and toss with escarole. Season to taste with more salt and pepper and serve warm.

Nutrition Facts

125 calories; calories from fat 86%; protein 1.3g; fat 13g; saturated fat 1.8g; carbohydrates 3.9g; fiber 3.1g; sodium 212mg; cholesterol 0mg.
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