White Beans and Escarole

 

Ingredients:

• 5 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 pound escarole, chopped
• 3 cups low-salt chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (1-ounce) piece Parmesan (chunk)
• Salt and freshly ground black pepper
• Freshly grated Parmigiano cheese for serving

Preparation:

1. Prepare escarole: chop off the bottom root then cut the leaves roughly. Soak in cold water and either use a salad spinner or a large kitchen towel to dry. Cut out the hard steam in the middle of the leaf and discard. Chop escarole and set aside until ready to use. 
2. Drain bean liquid and rinse beans. Set aside. 
3. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds.
4. Add the escarole and saute until wilted about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, remaining olive oil, and Parmigiano cheese chunk. Cover and simmer until the beans are heated through, about 5-8 minutes. Stir occasionally. 
5. Season with salt and pepper, to taste. Add grated Parmigiano cheese and serve with crusty bread. 

cucinabyelena.com

Garlicky Salmon Pasta with Escarole

 

Ingredients:

• 1 12-oz box Collezione Bucatini
• 12 oz salmon fillet, ideally skinless
• 4 tablespoon extra-virgin olive oil, divided
• 1 medium yellow onion, diced
• 3 large cloves garlic, minced
• 1 head escarole
• ¼ teaspoon crushed red pepper
• ½ cup Pecorino Romano, grated
• 1 tablespoon toasted sesame seeds
• Salt and pepper, to taste

Preparation:

1. Bring a large pot of salted water to a boil. Add the Collezione Bucatini and cook for 7 minutes, or until just al dente. Drain, reserving ½ cup of the cooking water.
2. Add 1 ½ tablespoon extra-virgin olive oil to a large skillet set over medium-high heat. Season both sides of the salmon fillet with salt and pepper, then cook for 2-3 minutes per side, or until the salmon is completely cooked through. Flake salmon on a plate and set it aside.
3. Add another 1 ½ tablespoon of the extra-virgin olive oil to the (now-empty) skillet. Add the onion and cook for 3-4 minutes. Add as much escarole as can fit in the skillet and stir everything up to combine. Space will free up in the skillet as the escarole wilts, so continue adding escarole until it's all in the pan.
4. Once the escarole is almost all wilted, add the minced garlic and cook for an additional minute or so.
5. Add cooked Collezione Bucatini to the skillet and pour in the reserved cooking water. Let the pasta cook for a few more seconds, or until the liquid is absorbed.
6. Remove the skillet from the heat and toss pasta with the grated Pecorino Romano, crushed red pepper, and the flaked salmon. Season to taste with salt and pepper. Drizzle with the remaining extra-virgin olive oil. Top with toasted sesame seeds and serve.
7. Serving suggestions: additional salt, pepper, and/or crushed red pepper, fresh herbs like basil or parsley, and a squeeze of fresh lemon juice

mysequinedlife.com

Grilled Escarole Salad with Black Pepper & Parmesan Dressing

Ingredients:

• ¼ cup grated Parmesan
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp. whole milk
• 2 tsp. coarsely ground black pepper
• 1 tsp. white wine vinegar
• 2 small heads of escarole (about 11 oz. each), halved lengthwise
• ¼ cup canola oil
• ½ cup thinly sliced red onion
• ½ cup toasted skinned hazelnuts, roughly chopped
• 1 cup red grapes, halved

Preparation:

1. In a medium bowl, whisk the first 6 ingredients; season dressing. Brush escarole with oil; cook on the grill or in a grill pan over high heat, turning once, until wilted, about 4 minutes. Roughly chop escarole; toss with dressing. Top with onion, nuts, and grapes.

https://www.rachelraymag.com  

Navy Bean and Escarole Stew with Feta and Olives

 

Ingredients:

• 1 head of garlic, cloves separated, divided
• 6 tablespoons olive oil, divided, plus more for serving
• 1 medium onion, chopped
• 1 small fennel bulb, chopped
• Kosher salt
• 1 tablespoon finely grated lemon zest
• 2 teaspoons finely chopped rosemary
• 3/4 teaspoon crushed red pepper flakes, plus more for serving
• 2 bay leaves
• 2 cups dried navy beans, soaked overnight, drained
• 8 ounces feta, preferably in brine, brine reserved, cheese crumbled
• 4 large sprigs of basil, plus leaves for serving
• 1 cup Castelvetrano olives, pitted, torn
• 1 head of escarole, leaves torn into 2-inch pieces
• 3 tablespoons fresh lemon juice
• 4 (1-inch–thick) slices of country-style bread

Preparation:

1. Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef’s knife.

2. Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often until onion is translucent and fennel and onion are browned around the edges, 8–10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2–1 cup is fine), a couple of generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover the pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60–70 minutes.

3. Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover the pot and keep stew warm over low while you make the toast.

4. Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.

5. To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes, and drizzle with oil.

https://www.epicurious.com/recipes/food/views/navy-bean-escarole-stew-with-feta-and-olives

Garlic and Greens Spaghetti

 

Ingredients:

• 16 cloves garlic, thinly sliced
• 1/3 cup extra-virgin olive oil
• 2 medium onions, halved and sliced
• 1/8 teaspoon red pepper flakes, or more to taste
• Kosher salt
• 12 cups torn winter greens, such as kale, chard, escarole, or mustard greens (about 2 1/2 pounds)
• 12 ounces spaghetti
• 1/4 cup grated pecorino romano cheese 

Preparation:

1. Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
2. When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
3. Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

https://www.foodnetwork.com/recipes/food-network-kitchen/garlic-and-greens-spaghetti-recipe-1972759

Lemony Escarole Salad with Peaches and Feta

 

Ingredients:

• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon finely grated lemon zest 
• 1/4 cup fresh lemon juice
• 1 garlic clove, finely grated
• Pinch of sugar
• Kosher salt
• Freshly ground black pepper
• 2 medium heads of escarole, inner light green, and white leaves only, torn into bite-size pieces
• 2 large peaches—halved, pitted, and thinly sliced
• 2 cups yellow cherry tomatoes, halved
• 2 Persian cucumbers, thinly sliced crosswise
• 1/2 small red onion, halved and thinly sliced
• 6 ounces feta cheese, crumbled (about 1 1/2 cups)
• Ground sumac and/or dried oregano, for garnish (optional)

Preparation:

1. In a large bowl, whisk the olive oil with the lemon zest, juice, garlic and sugar. Season the dressing with salt and pepper and let stand for 10 minutes.
2. Add the escarole, peaches, tomatoes, cucumbers and onion to the dressing and toss well. Season the salad with salt and pepper and transfer to a serving platter. Scatter the feta on top, sprinkle with the sumac and serve.

https://www.foodandwine.com/recipes/lemony-escarole-salad-with-peaches-and-feta

Escarole and White Beans

Ingredients:

• 16 cups chopped and washed escarole (cut into bite-size pieces) about 2 heads of escarole
• 3 tbsp olive oil, plus more to garnish
• 2 cloves garlic, minced
• 1 1/4 cup canned beans, cannellini beans or red kidney beans work well
• 4 tbsp reserved liquid from the canned beans
• salt and pepper to taste
• (optional) chili flakes for garnish

Preparation:

1. Fill a large pot with water (to fit the escarole), and with the lid on, bring it to a boil. 

2. Add the escarole to the boiling water along with a pinch of salt, and with the lid off, boil escarole until tender. About 6-8 minutes.

3. Just before the water for the escarole starts to boil, on medium heat, heat the olive oil in a large pan. Once olive oil is hot, add garlic and sauté until fragrant. 

4. Add beans and liquid from the can of beans and cook beans until tender, about 5-7 minutes. Season the beans with salt and pepper to taste.

5. Once escarole is cooked, drain it well in a colander. 

6. Add the escarole to the pan with the beans and garlic, and cook all ingredients together for about 5 minutes. Add more salt and pepper if needed.

7. Plate, and finish with additional olive oil and chili flakes if desired. 

https://pinabresciani.com/escarole-and-beans/

Escarole and Beans

Ingredients:

• 16 cups chopped and washed escarole (cut into bite-size pieces) about 2 heads escarole
• 3 tbsp olive oil, plus more to garnish
• 2 cloves garlic, minced
• 1 1/4 cup canned beans, rinsed I suggest to use cannellini beans or red kidney beans
• 4 tbsp reserved liquid from the canned beans
• salt and pepper to taste
• (optional) chili flakes for garnish

Preparation:

1. Fill a large pot with water (to fit the escarole), and with the lid on, bring it to a boil. 
2. Add the escarole to the boiling water along with a pinch of salt, and with the lid off, boil escarole until tender. About 6-8 minutes.
3. Just before the water for the escarole starts to boil, on medium heat, heat the olive oil in a large pan. Once olive oil is hot, add garlic and sauté until fragrant. 
4. Add beans and liquid from the can of beans and cook beans until tender, about 5-7 minutes. Season the beans with salt and pepper to taste.
5. Once escarole is cooked, drain it well in a colander. 
6. Add the escarole to the pan with the beans and garlic, and cook all ingredients together for about 5 minutes. Add more salt and pepper if needed.
7. Plate, and finish with additional olive oil and chili flakes if desired. 

https://pinabresciani.com/escarole-and-beans/

Pasta Fagioli with Escarole

Ingredients:

• 1 1/2 cups dried cannellini (white kidney) beans, soaked overnight
• 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
• 2 medium carrots, scrubbed, halved crosswise
• 2 stalks celery, halved crosswise
• 1 head garlic, halved crosswise; plus 2 cloves, chopped
• 6 sprigs parsley
• 1 sprig rosemary
• 2 bay leaves
• 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes, plus more crushed for serving
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil, plus more
• 1 large onion, chopped
• 1 (14.5-ounce) can whole peeled tomatoes
• 3/4 cup dry white wine
• 3 ounces dried lasagna or other flat pasta, broken into 1–1 1/2-inch pieces
• 1/2 small head escarole, leaves torn into 2-inch pieces

Instructions:

1. Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
2. Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
3. Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

https://www.epicurious.com/recipes/food/views/pasta-e-fagioli-with-escarole

Mediterranean Quinoa and Escarole Salad

Ingredients:

• 1/2 cup uncooked quinoa, rinsed
• 1 15-oz. can no-salt-added chickpeas, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt, divided
• 5 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 1 teaspoon whole-grain mustard
• 1 teaspoon finely chopped fresh oregano
• 1/8 teaspoon black pepper
• 1 large head escarole (about 14 oz.), chopped
• 1 small English cucumber, sliced (about 1 cup)
• 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
• 1 ounce pitted kalamata olives (about 8), chopped

Instructions:

1. Cook quinoa according to package directions. Spread in an even layer on a baking sheet, and let cool.
2. Spread chickpeas evenly on a baking sheet lined with paper towels. Gently rub chickpeas until dry, removing any skins that peel away. Sprinkle chickpeas with cumin and 1/4 teaspoon of the salt; toss to coat.
3. Heat 1 tablespoon of the oil in a skillet over medium-low. Add chickpeas; cook, stirring occasionally, until toasted and slightly crisp, 10 to 15 minutes. Transfer to a bowl. 4 While chickpeas cook, whisk together lemon juice, mustard, oregano, pepper, and remaining 1/4 teaspoon salt in a small bowl; drizzle in remaining 4 tablespoons oil while whisking. Combine quinoa, escarole, cucumber, feta, and olives in a large bowl. Add dressing; toss to coat. Divide among 4 bowls; top with toasted chickpeas. Serve immediately.

https://www.health.com/recipes/mediterranean-quinoa-and-escarole-salad

Tortellini in Broth with Escarole

Ingredients:

• 3 cans (14 1/2 ounces each) reduced-sodium chicken or vegetable broth
• 1 dried bay leaf
• 1 small head escarole, trimmed and cut into 1 1/2-inch pieces
• 1 pound cheese tortellini
• Coarse salt and ground pepper

Instructions:

1. Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
2. Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
3. Add tortellini; cook until they float to the top, 4 to 5 minutes.
4. Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.

https://www.marthastewart.com/338801/tortellini-in-broth-with-escarole

Paste e Fagioli with Escarole

Ingredients

• 1½ cups dried cannellini (white kidney) beans, soaked overnight
• 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
• 2 medium carrots, scrubbed, halved crosswise
• 2 celery stalks, halved crosswise
• 1 head of garlic, halved crosswise; plus 2 cloves, chopped
• 6 sprigs parsley
• 1 sprig rosemary
• 2 bay leaves
• 2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes, plus more crushed for serving
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil, plus more
• 1 large onion, chopped
• 1 14.5-ounce can whole peeled tomatoes
• ¾ cup dry white wine
• 3 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces
• ½ small head of escarole, leaves torn into 2-inch pieces

Instructions:

1. Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
2. Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
3. Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

https://www.bonappetit.com/recipe/pasta-e-fagioli-with-escarole

Pasta e Fagioli with Escarole

Ingredients

• 1½ cups dried cannellini (white kidney) beans, soaked overnight
• 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
• 2 medium carrots, scrubbed, halved crosswise
• 2 celery stalks, halved crosswise
• 1 head of garlic, halved crosswise; plus 2 cloves, chopped
• 6 sprigs parsley
• 1 sprig rosemary
• 2 bay leaves
• 2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes, plus more crushed for serving
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil, plus more
• 1 large onion, chopped
• 1 14.5-ounce can whole peeled tomatoes
• ¾ cup dry white wine
• 3 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces
• ½ small head of escarole, leaves torn into 2-inch pieces

Instructions:

• Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
• Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
• Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

https://www.bonappetit.com/recipe/pasta-e-fagioli-with-escarole

Sautéed Escarole with Garlic and Parmesan Cheese

Ingredients

• 8 cups roughly chopped escarole (2 small heads)
• 2 Tbsp extra virgin olive oil
• 4 cloves garlic, slivered
• 1/4 to 1/2 tsp mild red pepper flakes, to taste
• 1/4 tsp kosher salt
• 1/4 tsp fresh black pepper
• 1/4 cup grated Parmigiano-Reggiano cheese, or more to taste

Instructions

• Wash the escarole in a bowl of cold water, and spin dry in a salad spinner, leaving a little bit of water on the greens.
• In a very large frying pan, heat the oil over medium-low heat. Sauté the garlic for 30 seconds, to infuse the oil.
• Add the escarole, in batches if necessary, stirring gently until the hot oil begins to wilt the greens. When all of the escarole is in the pan, toss in the red pepper flakes, salt and pepper.
• Cover the pot, reduce heat to low, and cook for 5 minutes, until the greens are wilted and soft.
• Transfer the escarole to a serving dish, and top immediately with grated cheese.
• Serve hot.

www.theperfectpantry.comtheperfectpantry.com/

Frittata with Escarole, Tomato and Manchego

INGREDIENTS

• 8 eggs
• 4oz Manchego cheese (or other sharp cheese), grated (about 1 cup)
• 1 small head escarole, washed and roughly shredded
• 1 ripe tomato, sliced
• 1 onion, sliced
• 2 Tbsp olive oil
• Salt and Pepper to taste

INSTRUCTIONS

1. Heat a large skillet over medium, and add the olive oil and escarole
2. Cook the escarole in the skillet until it begins to wilt
3. Add the onion to the pan, cooking until the escarole has completely wilted and the on- ion is soft
4. Whisk the eggs, salt and pepper in a large bowl, pour into the pan with the escarole and onion
5. As the eggs begin to set up on the bottom of the pan, pull the edges and bottom away, letting more egg reach the bottom of the pan to firm; after a few minutes, redistribute the onions and escarole around the pan
6. Place the tomato slices on top of the egg mixture, then top with grated Manchego
7. Place skillet on rack set about six inches from the broiler for about 5 – 8 minutes, until the top browns and the eggs begin to puff 8. Remove and serve immediately

http://sinkorswimmedia.com/wordpress/frittata-escarole-tomato-manchego-2/