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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist Olive oil, for frying 8 garlic cloves, peeled and sliced about 1/8-inch-thick (1/4 cup) Coarse salt and freshly ground pepper 2 cups cooked garbanzo beans (chickpeas) 2 heads escarole (about 2 1/2 pounds), cored and roughly chopped 1/2 lemon, plus lemon wedges for garnish

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • Olive oil, for frying 8 garlic cloves, peeled and sliced about 1/8-inch-thick (1/4 cup) Coarse salt and freshly ground pepper 2 cups cooked garbanzo beans (chickpeas) 2 heads escarole (about 2 1/2 pounds), cored and roughly chopped 1/2 lemon, plus lemon wedges for garnish

Directions

Preheat the oven to 200 degrees. Fill a heavy-bottomed saucepan with 1 inch of oil. Heat to 350 degrees, checking the temperature on a deep-fry thermometer. Add the garlic, and fry just until it starts to turn golden, about 10 seconds. Remove with slotted spoon, and transfer to a paper towel-lined plate. Season with salt and pepper, and set aside.

Working in small batches, add the garbanzo beans to the oil. Fry until golden and crusty, 2 to 3 minutes. As you are frying, check the temperature of the oil with the deep-fry thermometer, and adjust the heat as necessary to keep it between 325 degrees and 350 degrees. Using a slotted spoon, remove the garbanzos to a paper towel-lined baking sheet. Season with salt and pepper. Keep warm in the oven. Remove the pan of oil from the heat, and set aside.

To wilt the escarole, place about 3 tablespoons of the reserved oil in a large deep skillet or Dutch-oven over medium-high heat. Add as much escarole as will comfortably fit in your pan and toss with tongs until wilted. Then start adding the remaining escarole a handful at a time and keep tossing until all the escarole is wilted. Reduce the heat to medium, cover the pan, and cook for a few minutes more, until the escarole is tender, about 8 to 10 minutes altogether. Season with salt and pepper.

Arrange the escarole on a platter, and squeeze lemon juice over. Scatter the fried garbanzos over the escarole, and top with the fried garlic. Garnish platter with lemon wedges.

Reviews

 Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        1    3 star values:        0    2 star values:        0    1 star values:        0

Reviews

Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        1    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

    All Reviews for Wilted Escarole and Garlic-Fried Garbanzo Beans

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Wilted Escarole and Garlic-Fried Garbanzo Beans

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest