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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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This tangy, sweet and lightly spicy dish needs a white wine with a touch of sweetness, often referred to as "off-dr...

  • 1 . 4 scallions, cut into 3-inch lengths and thinly sliced lengthwise
  • 2 . 1 cup snow peas, thinly sliced lengthwise
  • 3 . 1 small carrot, thinly shaved with a vegetable peeler
  • 4 . 1/4 cup unseasoned rice wine vinegar
  • 5 . 1/4 cup plus 1 tablespoon vegetable oil
  • 6 . 2 tablespoons Asian sweet chile sauce, or 1 tablespoon ketchup mixed with 1 tablespoon Sriracha chile sauce
  • 7 . 1 teaspoon Asian sesame oil
  • 8 . Salt
  • 9 . 1 pound large shrimp, shelled and deveined
  • 10 . 5 ounces mesclun greens (10 loosely packed cups)
  • 11 . 1/2 cup cilantro leaves
  • 12 . 1 ripe mango—peeled, pitted and thinly sliced
  • 13 . 1 cup mung bean sprouts
  • 14 . 1/2 cup salted cashews, coarsely chopped
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Per serving: Calories 568; Fat 23 g (Saturated 6 g); Cholesterol 20 mg; Sodium 140 mg; Carbohydrate 71 g; Fiber 3 g

  • Kosher salt
  • 12 ounces gemelli, fusilli or spaghetti
  • 1 head escarole, roughly chopped
  • 1 tablespoon pine nuts
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons breadcrumbs
  • Freshly ground pepper
  • 1/4 pound pancetta, cut into thin strips
  • 2 cloves garlic, thinly sliced
  • 1 red jalapeno pepper, thinly sliced (remove seeds for less heat)
  • 2 tablespoons grated parmesan cheese
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Champagne Shrimp 1. For shrimp, bring champagne, lemons and tarragon up to a simmer (I start with chilled cha...

  • Champagne Shrimp
  • 1 * 1 bottle champagne or sparkling wine, chilled
  • 2 * 2 lemons, sliced
  • 3 * 3 sprigs tarragon
  • 1 * 1 pound 16/20 shrimp, shelled and de-veined
  • * splash champagne vinegar
  • 2 * 2 heads Belgian endive
  • * edible flowers, for garnish
  • Dip
  • 1/2 * 1/2 cup mayonnaise
  • 1 * 1 tablespoon prepared horseradish
  • 1 * 1 tablespoon champagne vinegar
  • 2 * 2 teaspoons finely chopped fresh tarragon
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Bring large pot of salted water to a boil

  • 2 heads escarole, roughly chpd
  • 1/2 c olive oil
  • 3 onions, chpd
  • 2 tomatoes, seeded and diced
  • 3/4 lb feta cheese, crumbled
  • salt and freshly ground pepper
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Weight Watchers Points = 8 per serving

  • For Salad:
  • 1 head Boston lettuce, torn into small pieces
  • 1 head or bag of curly endive (frisee)
  • 5 medium heads Belgian endive, sliced
  • 1 small fennel bulb, thinly sliced
  • 2 branches celery, thinly sliced
  • For Viniagrette:
  • 1/4 cup raspberry vinegar
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup vegetable oil
  • 1/2 cup olive oil
  • 1/4 cup pomegranate seeds
  • whole fresh raspberries
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Arrange endive cut side down over sprayed foil in 9x12 pan, sprinkle sugar, salt, pepper over endive

  • 8 heads endive trimmed & halved
  • 1 t sugar
  • 1/2 t salt
  • 1/2 t pepper
  • 2 C mile
  • 1 T butter
  • 2 slices bacon cooked & crumbled
  • 1/2 C gruyere cheese
  • nutmeg
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Recipe courtesy Giada De Laurentiis

  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 pound escarole, chopped
  • Salt
  • 4 cups low-salt chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (1-ounce) piece Parmesan
  • Freshly ground black pepper
  • 6 teaspoons extra-virgin olive oil
  • Serving suggestion: crusty bread
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Season chicken with salt and pepper

  • 4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)
  • Kosher salt, freshly ground pepper
  • 1 tablespoon vegetable oil
  • 4 slices bacon, coarsely chopped
  • 1 shallot, finely chopped
  • 1/2 teaspoon crushed red pepper flakes, plus more for serving
  • 1 head of escarole, torn into large pieces
  • 1 lemon, quartered
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Heat oven to 250 degrees F

  • 3/4 lb potatoes, cut in to 1 inch cubes
  • 4 boneless chicken breasts with skin (I also use pork chops in this recipe)
  • Salt and pepper to taste
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 5 tablespoons unsalted butter
  • 2 apples, cored and cut into 12 slices each apple
  • 1 clove garlic
  • 1 head escarole,, trimmed
  • 1/2 cup dry white wine
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1. Boil escarole for 15 minutes and drain

  • 2 lbs. of escarole
  • 1 can white cannelini beans
  • 2 tbsp. EVOO
  • 6 cloves of garlic
  • Basil
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1. Bring a large pot of water to a boil

  • 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
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In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with...

  • 1 tablespoon minced shallot
  • 2 tablespoons white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 3/4 pound baby spinach
  • 3/4 pound Belgian endive, sliced crosswise 1/2 inch thick
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