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Escarole recipes - 8 recipes

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Top rated Escarole recipes

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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)

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Looking for a simple, good for you soup recipe? Try this delicious healthy low fat Escarole and Bean Soup

  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 pound escarole, chopped and rinsed (I use 2-3 heads)
  • Salt to taste
  • 4 cups low-salt chicken broth
  • 1 can (15 ounce) cannellini beans not rinsed
  • 1 piece (1 ounce) Parmesan
  • Freshly ground black pepper, to taste
  • 6 teaspoons extra-virgin olive oil
  • Red pepper flakes, to taste, optional
4.5/5 (33 Votes)

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Heat a large frying pan with the olive oil

  • 1 head of escarole – cleaned and cut
  • 5 cloves of garlic chopped
  • 1 pint of grape tomatoes – halved
  • 3 tablespoons of raisins – chopped
  • 1 cup chicken broth
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 lb. of your favorite spaghetti or macaroni
  • Fresh grated Romano or Parmesan cheese
4.6/5 (5 Votes)

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In a soup pot place the olive oil, carrots, celery, red onion, parsley, basil, garlic, salt, pepper and oregano

  • For the Escarole:
  • 2 carrots – diced
  • 3 stalks celery – chopped
  • 1 small red onion – diced
  • 4-5 cloves of fresh garlic – chopped
  • 1/4 cup of fresh parsley – chopped
  • 1/4 cup of fresh basil - chopped
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • 2-3 tablespoons olive oil
  • 5-6 cups of chicken broth
  • 2 cups shredded pork (from leftover pork)
  • 1 lb. of your favorite macaroni for soup
  • Fresh Romano or Parmesan cheese for grating
  • 1 head of escarole – cleaned and cut
  • 4-5 cloves of fresh garlic - chopped
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 2-3 tablespoons olive oil
4.6/5 (5 Votes)

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In a medium bowl, whisk 1/2 cup of the vinegar with the sugar and 1/2 teaspoon of salt until the sugar dissolves

  • 1/2 cup plus 2 tablespoons Champagne vinegar
  • 1 tablespoon sugar
  • Kosher salt
  • 1 medium red onion, halved lengthwise and very thinly sliced crosswise
  • 1/2 cup buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarsely ground black pepper
  • 1/2 small garlic clove, minced
  • Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces
  • 1 pound brussels sprouts, shredded
  • 1 cup marcona almonds, chopped
4.5/5 (8 Votes)

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This recipe is from Rao's Cook Book

  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 4 cups cooked cannelloni beans
  • 1 cup reserved bean broth
  • 8 cups Chicken Stock, or canned chicken broth
  • 2 large bunches of escarole, cooked and chopped
  • salt and Pepper to taste
  • Freshly grated Parmigiano Reggiano cheese for topping
4.4/5 (12 Votes)

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"Escarole always needs a good soak in cold water to rid it of the dirt trapped between its leaves

  • 1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops
  • 1/4 C. good extra-virgin olive oil
  • 1 –2 cloves garlic, thinly sliced
  • 1 –2 cups cooked white beans with some of their cooking liquid or a small ladleful of water
  • Salt and pepper
4.5/5 (2 Votes)

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Wash escarole, chop coarsley

  • 1 lb pasta
  • 1 1/2 lb boneless chicken breasts
  • 1/2 C prepared pesto
  • 1 head escarole
  • 1 16oz can cannellini beans
  • 2 cloves garlic, minced
  • 1/2 C chicken broth
  • 1/2 C grated Asiago cheese
4/5 (1 Votes)

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