How to Make Grilled Escarole - A Step-by-Step Guide

Grilled escarole is a simple yet delicious dish that brings out the unique flavor and texture of this often overlooked leafy green. This recipe is perfect for those looking for a new way to enjoy their greens, as the grilling process adds a smoky and slightly charred flavor that complements the slightly bitter taste of the escarole. Whether you're a seasoned grill master or just getting started with grilling, this recipe is sure to be a hit at your next cookout or family dinner.

Escar...

Read more

Ingredients

  • 3 heads escarole
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons crumbled blue cheese
  • salt and ground black pepper to taste
  • 3 tablespoons ranch salad dressing, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Thoroughly wash and dry the heads of escarole, and trim the root ends and any unruly, floppy leaves from the tops of the escarole heads, leaving the heads intact. Split the heads in half lengthwise, and brush the cut side of each half with about 1/2 tablespoon of extra-virgin olive oil. Sprinkle the split heads with salt and pepper.
  • Grill with cut sides down on the preheated grill until the escarole is wilted and has begun to brown, about 3 minutes.
  • Sprinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing. Serve warm.
  • Nutrition

    171 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Cholesterol: 5mg
    • Sodium: 206mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 11g
    • Total Sugars: 1g
    • Protein: 5g
    • Vitamin C: 22mg
    • Calcium: 201mg
    • Iron: 3mg
    • Potassium: 1084mg