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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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Mix fennel, olives, oil, vinegar, rosemary, garlic & peppers in med

  • 2 large roasted, chopped red bell peppers
  • 1/2 C minced fennel bulb
  • 2 T chopped Kalamata olives
  • 1 T olive oil
  • 1 T red wine vinegar
  • 3/4 t minced fresh rosemary
  • 1/2 t minced garlic
  • 24 Belgian endive leaves (@ 3 large heads), ends trimmed
4.5/5 (2 Votes)

By

Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped fresh or frozen (thawed) bell peppers, any color
  • 5 cups reduced-sodium beef broth
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2/3 cup whole-wheat elbow noodles or other small pasta
  • 1 pound frozen mixed soup (or stew) vegetables (including potatoes, carrots, celery, onion), thawed, chopped
  • 1 cup frozen baby lima beans, thawed
  • 1 15-ounce can diced tomatoes with garlic and onion
  • 1/2 cup diced pepperoni
  • 3 cups lightly packed coarsely chopped curly endive or chard, tough stems removed
  • Freshly ground pepper to taste
  • Freshly grated Parmesan cheese for garnish
4/5 (2 Votes)

By

Preheat oven to 350ºF. Roast walnuts in a single layer on an ungreased baking sheet for 8 to 10 minutes

  • 1/2 cup walnuts (or pecans)
  • 2 tablespoons olive oil
  • 2 teaspoons white balsamic vinegar
  • salt, freshly ground pepper to taste
  • 2 [or 3] largish heads Belgian endive
  • 1/2 cup crumbled blue cheese
4/5 (1 Votes)

By

Combine all ingredients. Separate 8 leaves from 1 small endive

  • 1/2 C fat-free ricotta cheese
  • 1 T chopped fresh chives
  • 1 t. chopped fresh chives
  • 1 t. grated lemon zest
  • Pepper to taste
4/5 (1 Votes)

By

Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter gr...

  • 2 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 2 shallots, finely chopped
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 5 cups sliced escarole
  • 1/3 cup toasted walnuts, coarsely chopped
  • Coarse salt and freshly ground pepper
4/5 (1 Votes)

By

This elegant first course showcases a marvelous partnership between slightly bitter endive, creamy goat cheese, and...

  • 1/3 cup coarsely chopped walnuts
  • 2 tablespoons honey, divided
  • Cooking spray
  • 1/4 cup balsamic vinegar
  • 3 tablespoons orange juice
  • 16 Belgian endive leaves (about 2 heads)
  • 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
  • 16 small orange sections (about 2 navel oranges)
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon cracked black pepper
4/5 (1 Votes)

By

1. Heat oil in a large saucepan or Dutch oven over medium-high heat

  • 1 tablespoon(s) extra-virgin olive oil
  • 1/2 cup(s) chopped fresh or frozen (thawed) bell peppers, any color
  • 5 cup(s) reduced-sodium beef broth
  • 1 1/2 teaspoon(s) dried oregano
  • 1 teaspoon(s) dried thyme
  • 2/3 cup(s) whole-wheat elbow noodles or other small pasta
  • 1 pound(s) frozen mixed soup (or stew) vegetables (including potatoes , carrots , celery, onion), thawed, chopped
  • 1 cup(s) frozen baby lima beans, thawed
  • 1 can(s) (15-ounce) diced tomatoes with garlic and onion
  • 1/2 cup(s) diced pepperoni
  • 3 cup(s) lightly packed coarsely chopped curly endive or chard, tough stems removed
  • Freshly ground pepper to taste
  • Freshly grated Parmesan cheese for garnish
4/5 (1 Votes)

By

Directions: Combine the peas, sun-dried tomatoes, and garlic in a food processor

  • Ingredients
  • 1 pound frozen peas, thawed
  • 8 ounces sun-dried tomatoes, drained (about 3/4 cup)
  • 2 cloves garlic, chopped
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 heads endive, ends trimmed and leaves separated
4/5 (1 Votes)

By

In saucepan place chicken broth and escarole, bring to a boil and simmer for an hour

  • 1 cup chicken broth
  • 1 large head escarole (well washed and coarsely cut)
  • olive oil
  • 2 garlic cloves, minced
  • 1 can cannellini beans
  • bay leaves, cut up
3.5/5 (2 Votes)

By

Heat the olive oil in a large pot or Dutch oven over medium-high heat

  • 3 tablespoons extra-virgin olive oil
  • 2 slices thick-cut bacon, cut into 1/4-inch pieces
  • 1/2 onion, chopped
  • 1 small head escarole, roughly chopped
  • Kosher salt and freshly ground pepper
  • 1 17 .5-ounce package potato gnocchi
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 cup grated parmesan cheese (about 1 ounce)
  • 2 tablespoons chopped fresh parsley
4/5 (1 Votes)

By

Brown the sausage or meat in a large soup pot

  • 1 pound sweet Italian sausage, prosciutto ends, sopressato, or
  • pepperoni
  • 4 quarts chicken stock
  • 6 garlic cloves, minced
  • freshly ground black pepper
  • 1 pound dry white beans, washed and drained
  • 2 heads escarole, roughly chopped 1-inch pieces, (up to 4 cups)
  • 1/4 teaspoon oregano
  • 3-4 leaves fresh basil
  • pinch red pepper flakes
  • 1 bay leaf
  • (optional)
  • salt
  • freshly grated Romano cheese
4/5 (1 Votes)

By

Fouetter la mutarde avec l'huile et le jus de citron AJouter les noix la ciboulette, et les betteraves

  • 1 c a soupe de moutard a l'ancienne
  • noix de grenoble hachees 1/3 tasse
  • 3 c a soupe de ciboulette hachee
  • 1 sac de julienne de betteraves
  • 2 endives
4/5 (1 Votes)

Any burning questions? Our chefs answer!

salade de betteraves aux noix et endives Endive Leaves with Roasted Red Pepper Salsa