Grilled Escarole with Extra-Virgin Olive Oil and Balsamic Vinegar Recipe
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Ingredients:
- about 1/3 cup extra-virgin olive oil, divided
- about 3/4 tsp. kosher salt
- about 3/4 tsp. pepper
- about 1 tbsp. syrupy aged balsamic vinegar
Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 769.37 Kcal (3221 kJ) | ||
| Calories from fat | 764.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.93g | 131% | |
|---|---|---|---|
| Cholesterol | 6.8mg | 2% | |
| Sodium | 4394.54mg | 183% | |
| Potassium | 751.57mg | 16% | |
| Total Carbs | 7.91g | 3% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 6.98g | 14% | |
| Vitamin C | 13.6mg | 23% | |
| Iron | 0.2mg | 1% | |
| Calcium | 96.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 100.74 Kcal (422 kJ) | ||
| Calories from fat | 100.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.12g | 131% | |
|---|---|---|---|
| Cholesterol | 0.89mg | 2% | |
| Sodium | 575.39mg | 183% | |
| Potassium | 98.41mg | 16% | |
| Total Carbs | 1.04g | 3% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.06g | 2% | |
| Protein | 0.91g | 14% | |
| Vitamin C | 1.8mg | 23% | |
| Calcium | 12.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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