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Exciting Endive & Escarole Recipes - 378 recipes

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Suggestions: spinach, kale, rocket, lettuce, chard

More Endive and Escarole recipes

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A cousin of chicory, underappreciated endive also has a slightly bitter taste

  • 1 cup water
  • 3 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • 2 teaspoons granulated sugar
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 6 medium Belgian endives (about 1 1/2 pounds), cut lengthwise and quartered
5/5 (1 Votes)

By

] of2 1. Fill a large basin with V{ater and add escarole; drain basin, refill with water, and return escarole...

  • 2 heads escarole
  • 3/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 cans cannellini beans
  • 1/2 teaspoon oregano
  • 1/2 teaspoon red-pepper flakes
  • 2 (15.5-ounce) cans chicken broth
  • Salt and pepper, to taste
  • Parmesan cheese, for serving
  • Black pepper biscotti, for serving
5/5 (1 Votes)

By

Yield: 4 servings (serving size: about 3 ounces steak, about 1 cup salad, 3 endive halves, and about 5 tablespoons ...

  • 1/2 cup honey
  • 12 ounces spring onions, trimmed and quartered $
  • 1/2 cup sherry vinegar
  • 2 tablespoons olive oil, divided $
  • 6 heads Belgian endive (about 1 pound), halved lengthwise
  • 3/4 teaspoon salt, divided $
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh oregano, divided
  • 1 1/2 teaspoons Hungarian sweet paprika
  • 1 (1-pound) flank steak, halved crosswise
  • 6 cups arugula leaves (about 4 ounces) $
  • 2 tablespoons extra-virgin olive oil $
  • 1 tablespoon fresh lemon juice $
5/5 (1 Votes)

By

1.) In a large bowl, whisk together oil, vinegar, Dijon and 1 Tbsp water

  • 1 Tbsp olive oil
  • 1 Tbsp white-wine vinegar
  • 2 tsps Dijon mustard
  • coarse salt and ground pepper
  • 1 head escarole (1 lb.), cored, trimmed and torn into bite-size pieces
  • 1 apple, halved, cored and thinly sliced
  • 1/2 cup pecans, toasted
5/5 (1 Votes)

By

Cut bacon in half lengthwise and then slice into 1/4" crosswise bits

  • 4 slices center cut bacon
  • 1 8 oz sweet potato (about 2 cups)
  • 3 T. thinly sliced chives
  • 2 med. heads Belgium Endive
  • 1/3 cup sour cream
5/5 (1 Votes)

By

Put oven rack in lowest position & preheat oven at 500

  • 3 LBS ESCAROLE, THINLY SLICED
  • 1 LB PIZZA DOUGH (ROOM TEMPERATURE)
  • 6 TABLESPOONS OLIVE OIL
  • 5 GARLIC CLOVES FINELY CHOPPED
  • 10 OZ CHILLED ITALIAN FONTANA, COARSELY GRATED
5/5 (1 Votes)

By

Directions: Steaming basket French baguette, sliced Preheat oven 350 to 375 degrees In a lg pot with a...

  • Directions:
  • Ingredients
  • 8 endives, intact but cored
  • 4 tablespoons butter
  • 8 slices low-sodium ham
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • Freshly cracked black pepper, for seasoning
  • 1/8 teaspoon freshly grated nutmeg
  • 8 ounces Gruyere cheese, grated
  • Steaming basket
  • French baguette, sliced
5/5 (1 Votes)

By

Bring steak to room temp and season with salt and pepper

  • 4 6- to 8-ounce pieces flat-iron or hanger steak
  • Salt and pepper
  • 2 cloves garlic, 1 halved, divided
  • 2 teaspoons anchovy paste
  • Juice of 1 large lemon
  • 1 egg yolk, optional
  • 1 tablespoon Worcestershire sauce
  • Lots of coarse black pepper
  • 1/3 About 1/3 cup EVOO- Extra Virgin Olive Oil, plus additional
  • 1/2 cup grated Romano cheese, a couple of handfuls
  • 2 medium or 1 large head escarole, washed, dried and coarsely chopped
  • 1 ciabatta roll, split lengthwise or 1/3 of a ciabatta loaf, toasted and cut into quarters
  • Anchovy filets, optional
5/5 (1 Votes)

By

Trim the escarole and discard and bruised leaves

  • Meatballs:
  • 1/2 head escarole 9about 1/2 lbs)
  • 1 1/12 large carrots, chopped
  • 12 cups chicken stock
  • 1/2 lb or ground veal, beef or turkey
  • 1/2 cup plain bread crumbs
  • 1/2 cup grated parmigiano-reggiano chees
  • 1/4 cup very finely minced onion
  • 1 egg
  • 1/2 tsp salt
  • fresh ground pepper to taste
  • Optional:
  • 4 oz ditalini or tubetti or broken spaghetti
  • 1 can of Canelli beans
  • chopped potatoes
  • Freshly grated parmigiano-Reggiano cheese to sprinkle over soup.
5/5 (1 Votes)

By

Beets: Heat the oven to 350 degrees

  • BEETS:
  • 4 small to medium red beets - (abt 9 oz) tender greens
  • reserved
  • 3 small to medium golden beets - (abt 5 oz)
  • 1/2 cup olive oil
  • 1/4 cup sherry vinegar
  • 1/4 cup finely-chopped chives
  • 1 tablespoon finely-chopped shallot
  • Salt to taste
  • Freshly-ground white pepper to taste
  • ENDIVES:
  • 4 Belgian endives
  • 4 red Belgian endives
  • WALNUT VINAIGRETTE:
  • 1/4 cup sherry vinegar
  • 3/4 teaspoon Dijon mustard
  • 1/2 cup walnut oil
  • 1/4 cup olive oil
  • 1 teaspoon finely chopped shallot
  • Salt to taste
  • Freshly-ground white pepper to taste
  • BEET REDUCTION:
  • 1 large red beet peeled
  • ROASTED WALNUT HALVES:
  • 1/2 cup walnut halves - (4 oz)
  • 1/4 cup unsalted butter - (1/2 stick)
  • Salt to taste
  • GARNISH AND ASSEMBLY:
  • Walnut Vinaigrette (listed above)
  • Endive (listed above)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup gently torn beet or mustard greens
  • Marinated Beets (listed above)
  • 4 ounces Cabrales blue cheese crumbled
  • Roasted Walnut Halves (listed above)
5/5 (1 Votes)

By

This vibrant and refreshing salad gets its great juicy crunch from thinly sliced endives

  • 1/2 cup unseasoned rice vinegar
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 1 small red onion, halved and thinly sliced
  • 2 tablespoons grapeseed oil
  • 1 tablespoon pistachio oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely crushed pistachios, plus more for garnish
  • 1 teaspoon minced chives
  • Kosher salt
  • Ground pepper
  • 1 large Ruby Red grapefruit
  • 2 Belgian endives—halved lengthwise, cored and thinly sliced lengthwise
  • 1/2 cup lightly packed parsley leaves
  • 1 teaspoon finely chopped tarragon
4.4/5 (5 Votes)

By

Lots of tangy lemon, fresh tomatoes, escarole and shrimp create an incredible sauce for whole-wheat pasta

  • 8 ounces whole-wheat linguine
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound peeled and deveined raw shrimp, (16-20 per pound)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons minced garlic
  • 1/2 cup white wine
  • 1 pint grape or cherry tomatoes, halved
  • 16 cups thinly sliced escarole, (2-3 heads) or chard leaves
  • 1/4 cup clam juice, or water (see Shopping Tip)
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 6 lemon wedges, for garnish
4.4/5 (5 Votes)

Any burning questions? Our chefs answer!

Linguine with Escarole & Shrimp Braised Belgian Endive