When it comes to cooking, there are few ingredients as versatile and delicious as escarole. This slightly bitter leafy green can add depth and complexity to a wide range of dishes, from soups and salads to pasta and main courses. Whether you’re looking for a hearty winter stew or a light and refreshing summer salad, escarole is an excellent choice.
In this article, we’ll explore 18 different escarole recipes that are perfect for every season. From comforting bowls of soup to vibrant salads and flavorful stir-fries, these dishes showcase the best of what escarole has to offer. So whether you’re a seasoned chef or just starting out in the kitchen, get ready to discover new ways to use this amazing ingredient!
Escarole and White Bean Soup
This hearty soup is a perfect combination of rich flavors and comforting warmth. With the addition of slightly bitter escarole, it’s a unique twist on traditional white bean soups.
Ingredients:
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 bunch escarole, chopped (about 4 cups)
– 1 can cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped escarole and cook until wilted, about 5-7 minutes.
5. Add the cannellini beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Sauteed Escarole with Garlic and Olive Oil
Escarole, a slightly bitter leafy green, is transformed by the simple combination of garlic, olive oil, and cooking. This recipe highlights the best of these ingredients in a quick and easy preparation.
Ingredients:
– 1 head of escarole, chopped
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and saute for 1-2 minutes until fragrant.
3. Add the chopped escarole to the skillet, stirring to combine with the garlic and oil.
4. Cook for an additional 5-7 minutes, or until the escarole is tender but still slightly crisp.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 10-12 minutes
Escarole and Sausage Pasta
A hearty and flavorful pasta dish that combines the earthy taste of escarole with the savory goodness of sausage.
Ingredients:
– 12 oz. pasta (such as penne or rigatoni)
– 1 lb. sweet Italian sausage, casings removed
– 4 cups fresh escarole leaves, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
3. Remove sausage from the skillet with a slotted spoon and set aside.
4. Add olive oil to the same skillet and sauté chopped escarole and minced garlic until wilted.
5. Add cooked pasta, sausage, and salt and pepper to taste. Toss everything together until well combined.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Grilled Escarole Salad with Lemon Vinaigrette
Escarole’s slightly bitter flavor pairs perfectly with the sweetness of grilled lemon, making this salad a refreshing twist on traditional greens. This recipe is perfect for warm weather or as a light lunch.
Ingredients:
– 4 cups escarole leaves
– 2 lemons, cut into 1/4-inch thick slices
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of lemon slices with olive oil and season with salt and pepper.
3. Grill lemons for 2-3 minutes per side, until caramelized and slightly charred.
4. Meanwhile, toss escarole leaves with garlic and a pinch of salt.
5. Grill escarole for 1-2 minutes per side, until slightly wilted.
6. In a small bowl, whisk together lemon juice and a pinch of salt.
7. Toss grilled escarole with grilled lemons and vinaigrette. Serve immediately.
Cooking Time: 10-12 minutes
Escarole and Chickpea Stew
This comforting stew combines the earthy flavor of escarole with the nutty taste of chickpeas, perfect for a cold winter’s day. With minimal prep time and a short cooking time, this recipe is ideal for a quick and satisfying meal.
Ingredients:
– 1 head of escarole, chopped
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, thyme, and bay leaf; cook for an additional minute.
4. Add the chopped escarole, chickpeas, and vegetable broth. Season with salt and pepper to taste.
5. Bring the stew to a boil, then reduce heat and simmer for 20-25 minutes or until the greens are tender.
6. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 20-25 minutes
Escarole and Ricotta Stuffed Shells
A creative twist on classic stuffed shells, this recipe combines the earthy flavor of escarole with the creaminess of ricotta cheese.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen escarole, thawed and chopped
– 16 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine chopped escarole, ricotta cheese, Parmesan cheese, beaten egg, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the escarole-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the stuffed shells and cover with aluminum foil.
6. Bake for 25 minutes, then remove foil and bake an additional 10-15 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Escarole and Potato Frittata
This Italian-inspired frittata is a perfect way to start the day, packed with the earthy flavors of escarole, potatoes, and Parmesan cheese.
Ingredients:
– 6 eggs
– 1 medium potato, peeled and diced
– 2 cups fresh escarole, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced potato and cook for about 5 minutes, or until tender.
4. Add the chopped escarole and cook until wilted, about 3-4 minutes.
5. In a separate bowl, whisk together eggs and season with salt and pepper.
6. Pour the egg mixture over the potato and escarole mixture in the skillet.
7. Cook for about 2-3 minutes or until the edges start to set.
8. Sprinkle Parmesan cheese on top and transfer the skillet to the preheated oven.
9. Bake for an additional 10-12 minutes, or until the frittata is fully cooked and golden brown.
Cooking Time: Approximately 20-25 minutes
Escarole and Cannellini Bean Casserole
This hearty casserole combines the earthy flavor of escarole with the creamy texture of cannellini beans, perfect for a comforting meal. With its simple preparation and satisfying outcome, this recipe is sure to become a staple in your household.
Ingredients:
– 1 head of escarole, chopped
– 2 cups of cannellini beans, drained and rinsed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup of chicken broth
– 1/2 cup of grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the chopped escarole and cook until wilted, about 3-4 minutes.
6. In a separate pot, combine the cannellini beans, chicken broth, and Parmesan cheese. Bring to a simmer over medium heat.
7. Combine the cooked escarole mixture with the bean mixture and season with salt and pepper to taste.
8. Transfer the mixture to a 9×13 inch baking dish and bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Escarole and Parmesan Risotto
This creamy risotto combines the earthy sweetness of escarole with the salty richness of Parmesan cheese, perfect for a comforting dinner.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cups fresh escarole leaves, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Freshly ground black pepper, for serving (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the warmed broth to the rice mixture, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the chopped escarole leaves and cook until wilted.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. Serve immediately, with freshly ground black pepper if desired.
Cooking Time: 25-30 minutes
Escarole and Bacon Flatbread
A flavorful flatbread recipe that combines the earthy taste of escarole with the smokiness of crispy bacon, perfect for a quick snack or light meal.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup warm water
– 6 slices of cooked bacon, crumbled
– 1/2 cup chopped escarole leaves
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, combine flour and salt. Gradually add olive oil and warm water to form a dough.
3. Roll out the dough to a thickness of about 1/8 inch.
4. Place the dough on a baking sheet lined with parchment paper.
5. Top the dough with crumbled bacon, chopped escarole, and Parmesan cheese.
6. Bake for 15-20 minutes or until crust is golden brown.
7. Remove from oven and let cool for 2-3 minutes before slicing and serving.
Cooking Time: 15-20 minutes
Escarole and Shrimp Stir-Fry
This quick and flavorful stir-fry is perfect for a weeknight dinner. With the bitterness of escarole balanced by the sweetness of shrimp, this dish is a delicious twist on traditional Chinese cuisine.
Ingredients:
– 1 bunch escarole, chopped
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Add the chopped escarole to the skillet and stir-fry until wilted, about 2 minutes.
6. Season with soy sauce and oyster sauce (if using). Salt and pepper to taste.
7. Garnish with chopped green onions and serve immediately.
Cooking Time: 15-20 minutes
Escarole and Goat Cheese Tart
This savory tart combines the bitterness of escarole with the creaminess of goat cheese, perfect for a light lunch or dinner. The flaky crust and caramelized onions add depth to this simple yet impressive dish.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups escarole, chopped
– 1/4 cup goat cheese, crumbled
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry to a thickness of about 1/8 inch.
2. In a skillet, cook onions over medium heat until caramelized, stirring occasionally. Set aside.
3. On the same skillet, add chopped escarole and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
4. Spread cooked escarole mixture on one half of the puff pastry, leaving a 1/2-inch border.
5. Top with crumbled goat cheese and caramelized onions.
6. Fold the other half of the puff pastry over the filling, pressing edges to seal.
7. Brush with olive oil and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Escarole and Lentil Salad with Feta
This hearty salad combines the earthy flavors of lentils and escarole with the tanginess of feta cheese, making it a perfect side dish or light lunch.
Ingredients:
– 1 cup cooked lentils
– 4 cups chopped escarole (curly endive)
– 1/2 cup crumbled feta cheese
– 2 tbsp olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked lentils, chopped escarole, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil and white wine vinegar.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
Cooking Time:
– Prep time: 10 minutes
– Total time: 15 minutes
Escarole and Roasted Garlic Dip
Escarole and Roasted Garlic Dip: A savory and aromatic dip perfect for snacking or serving as a side.
Ingredients:
– 1 head of escarole, chopped (about 2 cups)
– 4-5 garlic cloves, roasted
– 1 cup mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap the garlic cloves in foil and roast for 30-40 minutes, or until soft and mashed.
3. In a blender or food processor, combine chopped escarole, roasted garlic, mayonnaise, lemon juice, salt, and pepper.
4. Blend until smooth and creamy, stopping to scrape down sides as needed.
5. Taste and adjust seasoning if desired.
Cooking Time: 30-40 minutes (roasting garlic), 1-2 minutes (blending)
Escarole and Sweet Potato Hash
Transform your breakfast or brunch with this flavorful and nutritious Escarole and Sweet Potato Hash. This recipe combines the earthy sweetness of sweet potatoes, the crunch of escarole, and a hint of savory flavors.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 head of escarole, chopped (about 4 cups)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 2 eggs, beaten (for added protein)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add chopped onion and cook for 5 minutes or until translucent.
4. Add minced garlic and cook for an additional minute.
5. Add chopped escarole to the skillet and cook until wilted (about 5-7 minutes).
6. Once sweet potatoes are done, add them to the skillet with the escarole mixture. Toss to combine.
7. Serve hot, topped with beaten eggs if desired.
Cooking Time: 35-40 minutes
Escarole and Chicken Sausage Skillet
A hearty and flavorful one-pot meal that combines the earthy taste of escarole with the savory goodness of chicken sausage. This recipe is perfect for a quick weeknight dinner or weekend brunch.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 pound chicken sausage, sliced
– 4 cups fresh escarole leaves, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the sliced chicken sausage and cook until browned, about 5-6 minutes.
5. Add the chopped escarole, diced tomatoes, salt, and pepper. Stir to combine.
6. Reduce heat to medium-low and simmer for 10-12 minutes or until the greens have wilted.
7. Taste and adjust seasoning as needed. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Escarole and Mushroom Quiche
This quiche recipe combines the earthy flavors of escarole and mushrooms with a creamy egg custard, perfect for brunch or dinner.
Ingredients:
– 1 9-inch pie crust
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups chopped escarole
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– 4 large eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a skillet, sauté the mushrooms and escarole until tender. Add garlic and cook for 1 minute.
4. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Arrange the mushroom-escarole mixture in the pie crust, followed by the grated cheese.
6. Pour the egg mixture over the filling.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Escarole and Sun-Dried Tomato Pesto Pasta
A flavorful and healthy pasta dish that combines the earthy taste of escarole with the sweetness of sun-dried tomatoes. This recipe is perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine)
– 1 bunch escarole, chopped
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tbsp. olive oil
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add chopped escarole and cook until wilted, about 3-4 minutes.
3. Add sun-dried tomatoes, pine nuts, garlic, salt, and pepper to the skillet. Cook for an additional 1-2 minutes, stirring frequently.
4. Combine cooked pasta and pesto mixture in a large bowl. Toss to combine.
5. Top with grated Parmesan cheese and serve immediately.
Cooking Time: 15-20 minutes
Summary
Discover 18 mouthwatering escarole recipes that are perfect for every season. From hearty soups and stews to delicious salads, pasta dishes, and more, these ideas will inspire you to get creative in the kitchen. With flavors ranging from savory and smoky to bright and citrusy, there’s something for everyone. Whether you’re looking for a quick weeknight dinner or a special occasion meal, this collection has got you covered.
