Grilled Escarole
serves 2-4
Grilling leafy escarole gently tempers its innate bitterness, resulting in a lush, nutty flavor. It's a quick and easy side dish that goes particularly well with rich meat or seafood or can be tossed into a pasta dish for extra flavor.
Vegetable oil (for the grill)
1 large head escarole, trimmed and halved
1 tablespoon olive oil
prep: 20 minutes
total: 30 minutes
grill (gas or charcoal)
grill brush
small bowl
tongs
large bowl
1. If using a gas grill, preheat one side to high. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
2. Rinse the escarole and let it drain. Remove and discard the outer leaves. Cut it in half, but keep enough of the root intact to hold the leaves of each half together. Soak the escarole in a bowl or water for 10 minutes. Drain and pat the escarole dry. Drizzle it with olive oil.
3. Grill cut side-down directly on the grate until the escarole is softened and browned. Season with a sprinkling of salt and pepper.
2. Rinse the escarole and let it drain. Remove and discard the outer leaves. Cut it in half, but keep enough of the root intact to hold the leaves of each half together. Soak the escarole in a bowl or water for 10 minutes. Drain and pat the escarole dry. Drizzle it with olive oil.
3. Grill cut side-down directly on the grate until the escarole is softened and browned. Season with a sprinkling of salt and pepper.
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