Grilled Escarole

4.7
(9)

A friend and I went to a very elite restaurant and ordered this off the menu. We loved it and asked for the recipe. It was a delicious surprise!!! Can't get enough.

3
3
3
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Servings:
6
Yield:
6 servings

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

Directions

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  2. 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.

  3. Grill with cut sides down on the preheated grill until the escarole is wilted and has begun to brown, about 3 minutes.

  4. Sprinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing. Serve warm.

Nutrition Facts (per serving)

171 Calories
13g Fat
12g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 171
% Daily Value *
Total Fat 13g 16%
Saturated Fat 3g 13%
Cholesterol 5mg 2%
Sodium 206mg 9%
Total Carbohydrate 12g 4%
Dietary Fiber 11g 38%
Total Sugars 1g
Protein 5g
Vitamin C 22mg 111%
Calcium 201mg 15%
Iron 3mg 16%
Potassium 1084mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.