Simple Way to Yakitori Grill Recipes

Grilled Escarole

Chicken and scallions are skewered and glazed with rich sweet and savory sauce as they cook and caramelize on the grill.

Recipe Summary Grilled Escarole

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.

Ingredients | Yakitori Grill Recipes

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

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.

Info | Yakitori Grill Recipes

prep: 15 mins cook: 5 mins total: 20 mins Servings: 6 Yield: 6 servings

TAG : Grilled Escarole

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