Are you looking for a new leafy green to add some excitement to your meals? Look no further than escarole, a slightly bitter and utterly delicious type of endive. With its rugged texture and subtle flavor, escarole is the perfect addition to a wide range of dishes – from soups and salads to pasta dishes and more. Whether you’re in the mood for something light and refreshing or hearty and comforting, we’ve got you covered with these 18 flavorful escarole recipes.
From classic pairings like garlicky sautéed escarole with lemon to creative combinations like grilled escarole with balsamic glaze, there’s something on this list for every taste and occasion. So go ahead, get cooking, and discover the many wonders of escarole!
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Garlicky Sautéed Escarole with Lemon
Brighten up your meal with this flavorful and easy-to-make side dish. Garlic, lemon, and escarole combine to create a deliciously savory and tangy accompaniment.
Ingredients:
– 1 large head of escarole, chopped
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper, to taste
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the chopped escarole and cook, stirring occasionally, until wilted and tender (about 5-7 minutes).
4. Stir in the lemon juice and season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: Approximately 10-12 minutes
Escarole and White Bean Soup
A hearty and comforting Italian-inspired soup that combines the earthy flavors of escarole with creamy cannellini beans.
Ingredients:
– 1 head of escarole, chopped
– 2 cups of dried cannellini beans, soaked overnight and drained
– 4 cups of chicken broth
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (14.5 oz) of diced tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the chopped escarole and cook until wilted, about 5 minutes.
3. Add the soaked cannellini beans, chicken broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
4. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour
Grilled Escarole with Balsamic Glaze
A flavorful twist on traditional grilled greens, this recipe brings out the natural sweetness of escarole and pairs it with a tangy balsamic glaze.
Ingredients:
– 4 cups escarole leaves
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 2 tbsp honey
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of the escarole leaves with olive oil, seasoning with salt and pepper as needed.
3. Grill the escarole for 2-3 minutes per side, or until slightly charred.
4. In a small bowl, whisk together balsamic vinegar and honey to create the glaze.
5. Once the escarole is grilled, brush the balsamic glaze evenly over each leaf.
6. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 8-10 minutes
Escarole Salad with Apples and Walnuts
This refreshing salad combines the earthy flavor of escarole with sweet apples and crunchy walnuts, perfect for a light lunch or dinner.
Ingredients:
– 4 cups escarole leaves
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. Wash and dry the escarole leaves.
2. In a large bowl, combine the escarole leaves, apple, and walnuts.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Squeeze the white wine vinegar over the salad and toss to coat.
5. Serve immediately.
Cooking Time: 10 minutes
Creamy Escarole and Potato Soup
This rich and comforting soup is a perfect blend of creamy potatoes, slightly bitter escarole, and savory flavors. It’s a hearty meal that’s sure to become a family favorite.
Ingredients:
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 4 cups chicken broth
– 1 head escarole, chopped (about 2 cups)
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the potatoes, chicken broth, and escarole. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
3. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Escarole and Sausage Pasta
This hearty pasta dish combines the earthy flavor of escarole with spicy Italian sausage, all wrapped up in a rich tomato sauce. A perfect comfort food for a chilly evening.
Ingredients:
– 12 oz (340g) pappardelle or other wide flat pasta
– 1 lb (450g) sweet Italian sausage, casings removed
– 2 cups (400g) escarole, chopped
– 2 cloves garlic, minced
– 28 oz (794g) crushed tomatoes
– 1/4 cup (60ml) olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook sausage over medium-high heat, breaking up with a spoon, until browned and cooked through.
3. Add olive oil, garlic, and chopped escarole to the skillet. Cook until escarole is wilted, about 5 minutes.
4. Stir in crushed tomatoes and reserved pasta water. Bring sauce to a simmer and let cook for 10-15 minutes or until thickened slightly.
5. Combine cooked pasta and sausage mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Braised Escarole with Parmesan
Escarole, a slightly bitter Italian green, is transformed by slow cooking into a tender and flavorful side dish. This recipe pairs it with the nutty richness of Parmesan cheese for a perfect accompaniment to your favorite pasta dishes.
Ingredients:
– 1 large head of escarole, chopped
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped escarole and cook until wilted, about 5 minutes.
3. Add the sliced onion and minced garlic; cook until the onion is translucent, about 3-4 minutes.
4. Pour in the chicken broth and bring to a simmer.
5. Reduce heat to low and braise for 20-25 minutes or until the escarole is tender.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. Serve hot, garnished with additional Parmesan if desired.
Cooking Time: 40-50 minutes
Escarole and Chickpea Stew
A hearty and comforting stew perfect for a cozy evening meal, this recipe combines the earthy flavors of escarole with the creamy texture of chickpeas.
Ingredients:
– 1 head of escarole, chopped
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chopped escarole and cook until wilted, about 5 minutes.
5. Stir in the chickpeas, oregano, paprika, salt, and pepper.
6. Pour in the vegetable broth and bring to a simmer.
7. Reduce heat to low and let stew cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 30-35 minutes
Escarole and Bacon Flatbread
Discover the savory combination of escarole and bacon on a crispy flatbread, perfect for a quick snack or lunch.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1 tablespoon olive oil
– 6 slices of bacon, cooked and crumbled
– 1 cup escarole leaves, chopped
– 1 tablespoon freshly grated Parmesan cheese
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine flour, salt, sugar, and warm water. Mix until a dough forms.
3. Knead the dough for 5 minutes, then cover with plastic wrap and rest for 10 minutes.
4. Divide the dough into 2-3 equal portions, depending on desired flatbread size.
5. Roll out each portion into a thin circle.
6. Brush the surface with olive oil, then top with crumbled bacon, chopped escarole, and Parmesan cheese.
7. Bake for 12-15 minutes, or until the crust is golden brown.
Cooking Time: 12-15 minutes
Escarole and Ricotta Stuffed Shells
Savor the creamy goodness of this Italian-inspired casserole, where tender shells are filled with a rich escarole and ricotta mixture. A perfect blend of flavors and textures that’s sure to become a family favorite.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen escarole, thawed and chopped
– 1 cup whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine escarole, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each shell with the escarole mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the shells and sprinkle with chopped parsley (if using).
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Escarole and Mushroom Risotto
This creamy risotto combines the earthy flavors of escarole and mushrooms with Arborio rice, creating a hearty and comforting dish perfect for a cold winter evening.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
– 2 cups escarole, chopped
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the broth in a separate pot and keep warm.
2. In a large skillet, heat the oil over medium-high. Add the onion and cook until translucent, about 3 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add the chopped escarole and cook until wilted, about 2 minutes.
5. In a separate pot, combine the Arborio rice and broth. Bring to a simmer and cook, stirring occasionally, until the rice is al dente, about 20-25 minutes.
6. Stir in the cooked mushroom mixture, butter, and Parmesan cheese (if using). Season with salt and pepper to taste.
Cooking Time: About 30-35 minutes
Escarole and Cannellini Bean Salad
This hearty salad combines the slightly bitter taste of escarole with the creamy texture of cannellini beans, perfect for a quick and easy lunch or dinner.
Ingredients:
– 4 cups chopped escarole
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 1/2 cup red wine vinegar
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. In a large bowl, combine the escarole and cannellini beans.
2. In a small bowl, whisk together the red wine vinegar and olive oil.
3. Add the chopped onion and minced garlic to the dressing and stir to combine.
4. Pour the dressing over the escarole mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Top with grated Parmesan cheese, if desired.
Cooking Time: 10-15 minutes
Escarole and Prosciutto Pizza
This classic Italian-inspired pizza combines the earthy sweetness of escarole with the salty, savory flavor of prosciutto for a delicious and elegant meal.
Ingredients:
– 1 pre-baked pizza crust (homemade or store-bought)
– 1/4 cup olive oil
– 2 cups fresh escarole leaves, chopped
– 6 slices prosciutto, thinly sliced
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Freshly ground black pepper
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza crust and place it on a baking sheet.
3. Drizzle the olive oil over the crust, leaving a small border around the edges.
4. Top the crust with the chopped escarole leaves, spreading them evenly.
5. Arrange the prosciutto slices on top of the escarole.
6. Sprinkle the mozzarella cheese over the prosciutto.
7. Season with salt and pepper to taste.
8. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
9. Remove from the oven and let cool for a few minutes before slicing and serving.
Cooking Time: 12-15 minutes
Escarole and Lentil Soup
A hearty and comforting soup that combines the earthy flavors of escarole and lentils with aromatic spices.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup brown or green lentils, rinsed and drained
– 1 bunch escarole, chopped (about 4 cups)
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
– Olive oil, for serving (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the lentils, vegetable broth, escarole, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the lentils are tender.
4. Serve hot, drizzled with olive oil if desired.
Cooking Time: 45-50 minutes
Escarole and Goat Cheese Tart
A twist on the classic goat cheese tart, this recipe adds a delicious layer of slightly bitter escarole to balance out the richness of the cheese.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/4 cup goat cheese, crumbled
– 2 cups escarole, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together goat cheese and olive oil.
4. Spread the cheese mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Top with chopped escarole, leaving a small border around the edges.
6. Fold the pastry up over the filling to form a tart shape, pressing gently to seal.
7. Brush the top of the tart with a little water and sprinkle with salt.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Escarole and Shrimp Stir-Fry
A quick and flavorful stir-fry that combines the slightly bitter taste of escarole with succulent shrimp, perfect for a weeknight dinner.
Ingredients:
– 1 bunch escarole (about 4 cups), chopped
– 2 tablespoons olive oil
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the olive oil in a wok or large skillet over medium-high heat.
2. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from the pan and set aside.
3. In the same pan, add the garlic and cook for 30 seconds.
4. Add the chopped escarole to the pan, stirring constantly, until wilted, about 2-3 minutes.
5. Stir in the soy sauce and honey; cook for an additional minute.
6. Return the shrimp to the pan and stir to combine with the escarole mixture.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions, if desired.
Cooking Time: 10-12 minutes
Escarole and Roasted Garlic Dip
A creamy and savory dip perfect for snacking or serving with crackers, chips, or vegetables.
Ingredients:
– 1 head of escarole, chopped
– 2 heads of garlic, roasted (see notes)
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine the chopped escarole, roasted garlic, mayonnaise, sour cream, and lemon juice.
2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Season with salt and pepper to taste.
4. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time:
– Roasting garlic: 45-50 minutes
– Assembling and chilling the dip: 1 hour
Escarole and Sweet Potato Hash
This recipe combines the earthy flavors of escarole with the natural sweetness of sweet potatoes, creating a delicious and nutritious side dish or vegetarian main course.
Ingredients:
– 1 large sweet potato, peeled and diced
– 2 cups escarole leaves
– 1/4 cup olive oil
– 1 small onion, chopped
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Add minced garlic and cook for an additional minute.
5. Add escarole leaves to the skillet and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
6. Once sweet potatoes are done, add them to the skillet with the escarole mixture. Toss to combine.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to elevate your cooking game with these 18 delicious escarole recipes! From hearty soups to flavorful salads, savory pasta dishes to decadent desserts, there’s something for every occasion. Discover new ways to prepare this versatile green, from classic pairings like garlic and lemon to more unexpected combinations like apples and walnuts. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire your next meal.
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