Escarole

Recipes

More Escarole Recipes
In Newsletters Greens and Bulgur Gratin Eat the Lambscape! Escarole Soup with Garbanzo Beans and Pasta Greens and Bulgur Gratin

Beans and Greens (using either Kale or Escarole)

Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.

Serves 4 - 6.

1 1/2 tablespoons olive oil
1 small onion, thinly sliced crosswise into half-moons
1 tablespoon minced garlic, (about 2 cloves)
1 escarole (or kale!), washed well and stems trimmed
1 1/2 cups chicken stock
1/2 teaspoon dried thyme
3/4 teaspoon salt
1 (15 1/2 ounces) cannellini or other white beans, drained and rinsed
Grated Parmesan cheese, for garnish

In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes.
Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly.
Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes.
Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes.
Remove from heat. Serve warm, garnished with grated Parmesan cheese.

Sauteed Escarole

Serves 2 to 4.

2 tablespoons extra-virgin olive oil
8 to 10 garlic, thinly sliced
1 escarole, (1 pound), well washed and cut crosswise into 1 1/2-inch-wide pieces
1 1/2 tablespoons unsalted butter
Coarse salt and freshly ground pepper
Lemon wedges, for serving

Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring until fragrant, about 1 minute.
Add escarole hearts, and cook for 1 minute.
Add remaining leaves, and cook, stirring until bright green and wilted, about 2 minutes more. If necessary, add a few tablespoons of water to aid in wilting. Add butter, and stir until melted.
Season with salt and pepper. Serve with lemon wedges on the side.

White Bean and Bacon Soup with Escarole

Bacon is a fundamental ingredient in many slow-cooked recipes, imparting richness to otherwise one-dimensional dishes. Mild applewood-smoked bacon enhances the subtle flavors of this soup of beans and greens.

Makes about 10 cups; serves 8 to 10.

2 tablespoons extra-virgin olive oil
10 ounces applewood-smoked slab bacon, cut into 3/4-inch cubes
2 medium onions (about 6 ounces each), finely chopped
1 large shallot, finely chopped
1 garlic clove, minced
2 quarts homemade or low-sodium store-bought chicken stock
1 pound dried white beans, soaked overnight, drained, and rinsed
3 large thyme sprigs
1/4 teaspoon cayenne pepper
Coarse salt and freshly ground pepper
1 head escarole, cut crosswise into strips

Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.
Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more
Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more.
Stir in escarole. Cook 2 minutes. Season with salt and pepper.

Bow-Tie Pasta with Escarole

Golden raisins give this pasta dish an interesting twist. It can also be made with a different type of noodle, such as farfalle.

Serves 4.

Coarse salt and freshly ground pepper
3/4 pound (6 cups) bow-tie, or farfalle pasta
2 (2 3/4 pounds) escarole, cut into 2-inch pieces
3/4 cup golden raisins
1 tablespoon olive oil
1/4 teaspoon red-pepper flakes
4 garlic, thinly sliced
2/3 cup grated Parmesan cheese

In a large (8-to-10-quart) pot of boiling salted water, cook pasta 10 minutes. Add escarole and raisins; cook 2 minutes. Reserve 1 cup pasta water; drain. Set aside.
Dry pot. Place oil, pepper flakes, and garlic in pot. Cook over medium heat, stirring occasionally, until garlic is fragrant, 1 to 2 minutes. Remove from heat; toss in pasta mixture with Parmesan and reserved pasta water. Season with salt and pepper. Stir well and serve.