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Exciting Endive & Escarole Recipes - 378 recipes

Endive and escarole are healthy leafy greens that bring your recipes a slightly bitter taste. Use them in fresh salads or cook them into soups and main dishes.

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Suggestions: spinach, kale, rocket, lettuce, chard

Top Recipe

By courtneyepowell

Rate this recipe 4.3/5 (7 Votes)
Beet and Goat Cheese-Filled Endive 1 Picture
Details

Servings 24

  • 1 beet, cooked, peeled and cubed
  • 1/4 cup sliced almonds
  • 1 to 2 heads of endive
  • 3 ounces of goat cheese, crumbled

See this recipe

Toast almonds on a baking sheet until golden, about 3 minutes

Top rated Endive and Escarole recipes

By

Grilled corn, endive, red onion, feta, and spices combine to make this simple summer corn and endive salad

  • 4 ears fresh corn
  • 2 heads Belgian endive
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 bunch cilantro, leaves only
  • 1/2 small red onion, thinly sliced
  • 1/4 cup crumbled feta
  • 1/2 lime, juiced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper, or to taste
4.4/5 (7 Votes)

By

Preheat the oven to 475 degrees

  • 1 cup EVOO
  • 8 sprigs fresh sage
  • 8 medium Belgian endives, halved lengthwise
  • 8 ounces crumbled Gorgonzola
  • Kosher salt
4.5/5 (2 Votes)

By

Preheat the oven to 350 degrees F

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk, heated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated garlic
  • 1/2 cup shredded Swiss, divided
  • 4 small to medium Belgian endives
  • 4 small slices Swiss
  • Kosher salt and freshly ground black pepper
  • 4 thin slices deli ham
  • Vegetable cooking spray
  • Chopped fresh parsley, for garnish
  • Special equipment: small rectangular baking dish
4.3/5 (4 Votes)

By

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 milk
  • 1 T butter
  • 2 slices bacon cooked & crumbled
  • 1/2 C gruyere cheese
  • nutmeg
0/5 (0 Votes)

By

In a large skillet heat the olive oil and cook the onion till translucent

  • 1 large head escarole, washed
  • 1 onion, sliced thin
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 1/2 cup milk
  • 1/3 cup heavy cream
  • 1/4 pound Asiago cheese, grated
  • 1 teaspoon flour
  • 3 tablespoons dry white wine
  • 1 tablespoon Dijon mustard
5/5 (6 Votes)

By

Sweet Fuyu persimmons take center stage in this salad, paired with tangy cheese and slightly bitter endive

  • 4 heads red or white Belgian endive
  • 1 large pomegranate
  • 2 ripe Fuyu persimmons
  • 1/2 pounds feta cheese, crumbled
  • 1/2 teaspoon plus 1/2 cup extra-virgin olive oil
  • 3/4 cup pistachio nuts, toasted and coarsely chopped
  • 2 tablespoons snipped fresh chives, tips and blossoms reserved for garnish (optional)
  • Grated zest and juice of 1 lemon
  • 1 teaspoon Champagne vinegar
  • Sea salt and freshly ground pepper, to taste
5/5 (4 Votes)

By

5 Points

  • 6 oz uncooked pasta, bowties (about 3 cups) (18 Points)
  • 1/4 tsp table salt, for cooking pasta (0 Points)
  • 1 tsp olive oil (1 Points)
  • 8 oz uncooked turkeys sausage(s), hot Italian variety, casings removed (8 Points)
  • 1 small uncooked onion(s), chopped (0 Points)
  • 4 clove(s), medium garlic clove(s), sliced (0 Points)
  • 8 cup(s) escarole, roughly chopped in bite-size pieces (about 1 head) (0 Points)
  • 3/4 cup(s) canned chicken broth
  • 14 1/2 oz canned diced tomatoes, fire-roasted
  • 1 tsp crushed red pepper flakes, or to taste
  • 1/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
5/5 (3 Votes)

By

Heat oil in a large pan over medium heat

  • 1/4 cup extra-virgin olive oil, plus more for finishing
  • 2 large carrots, peeled and diced
  • 1 medium onion, diced
  • 2 large cloves garlic, minced
  • 4 cups dried, cooked or canned, drained cannellini beans
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup freshly grated Parmesan, plus more for finishing
  • 24 ounces chicken stock
  • 6 cups coarsely chopped escarole
  • Sea salt
  • Freshly ground black pepper
  • Sliced country bread, toasted and drizzled with olive oil, for serving
5/5 (2 Votes)

By

Preheat the oven to 350 degrees F

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk, heated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated garlic
  • 1/2 cup shredded Swiss, divided
  • 4 small to medium Belgian endives
  • 4 small slices Swiss
  • Kosher salt and freshly ground black pepper
  • 4 thin slices deli ham
  • Vegetable cooking spray
  • Chopped fresh parsley, for garnish
  • Special equipment: small rectangular baking dish
5/5 (2 Votes)

By

Eating Well Magazine

  • 1/4 cup extra-virgin olive oil
  • 1 large onion, chopped
  • 1 cup halved cherry tomatoes
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1/4 cup chopped garlic
  • 2 teaspoons Italian seasoning, or 1 tablespoon each chopped fresh basil and oregano
  • 1/2 teaspoon freshly ground pepper
  • 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
  • 2 15-ounce cans cannellini beans, rinsed
  • 1 head escarole, chopped
  • 1/2 cup freshly shredded hard Italian cheese, such as Parmesan, Romano or Asiago
5/5 (2 Votes)

By

Rich-tasting walnut oil adds a distinctive flavor to the dressing for this autumn salad, and it also reinforces the...

  • 2 or 3 red-leaf Belgian endive heads, 1/2 to 3/4 lb. total
  • 2 Tbs. canola oil
  • 2 Tbs. fresh lemon juice
  • 2 tsp. walnut oil
  • 1 tsp. grated lemon zest
  • 1/2 tsp. kosher salt
  • 1/2 cup coarsely chopped walnuts
  • 1 each small Granny Smith apple, Braeburn apple and Golden Delicious apple
  • 2 Tbs. chopped fresh dill
5/5 (1 Votes)

By

Heat oil over medium heat

  • 2 T. olive oil
  • 4 cloves minced garlic
  • 4 cups chicken broth
  • 1-14 1/2 oz can Italian style tomatoes undrained
  • 1 bunch escarole, rinsed and chopped
  • 1 lb. chicken breasts cut in 1 inch chunks
  • 1/2 cup tiny pasta such as stars
  • 1/4 tsp pepper
  • 1/2 cup grated Parmesan
5/5 (1 Votes)

By

This quiche was one of the best flavored I've ever made

  • Extra-virgin olive oil, for greasing and drizzling
  • 4 ounces smoked gouda cheese, cut into 4 pieces
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 2 large eggs plus 2 egg whites
  • 1 (15-ounce) container part-skim ricotta cheese
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon freshly grated nutmeg
  • 6 to 8 scallions, chopped
  • 1 tablespoon parmesan cheese, grated
  • 1 teaspoon paprika
  • 2 heads endive, sliced lengthwise
  • 2 tablespoons walnuts, chopped
5/5 (1 Votes)

By

Mini meatballs in this tasty soup make it a hearty meal

  • SOUP
  • 1 whole chicken, cut up
  • 2 chicken breasts
  • 2 large carrots, sliced
  • 1 onion
  • 2 stalks celery
  • 1 tablespoon fresh parsley, chopped
  • 1 large bunch fresh escarole
  • 2 eggs, beaten
  • 2 tablespoon parmesan cheese, grated
  • salt to taste
  • MINI MEATBALLS
  • 1 pound ground beef
  • 1 teaspoon garlic powder
  • 2 tablespoons parmesan cheese, grated
  • Salt and pepper to taste
5/5 (1 Votes)

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