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Grilled Escarole with Extra-Virgin Olive Oil and Balsamic Vinegar





Yields
Serves 6



Total Time
30 mins

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).

 2 large heads escarole (1 1/2 lbs. total)
  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
Step 1
1

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.

Step 2
2

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

Step 3
3

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

0 servings

Serving size

Amount per serving
Calories125
% Daily Value *
Total Fat 13g17%

Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 212mg10%
Total Carbohydrate 3.9g2%

Dietary Fiber 3.1g12%
Protein 1.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.