escarole

Tasty beans and greens add flavor and nutrition to this simple pasta recipe.

Penne with Escarole, White Beans, and Toasted Breadcrumbs

breadcrumbs

olive oil

lb. dried whole-wheat penne or cut ziti pasta

anchovy

garlic

escarole (1 1/2 pounds)

cannellini beans

kosher salt

black pepper

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don’t forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

Pasta e Ceci (Italian Pasta and Chickpea Stew)

olive oil,

yellow onion, finely chopped

garlic cloves, finely chopped

rosemary

red-pepper flakes

Kosher salt and black pepper

whole tomatoes, drained

chickpeas,

ditalini

escarole, Tuscan kale or radicchio

pecorino,

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.

Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.

Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.

Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

Pasta e Fagioli with Escarole recipe | Epicurious.com

cannellini

scrubbed,

celery,

head garlic, halved crosswise; plus 2 cloves, chopped

parsley

bay leaves

chiles de árbol

Kosher salt, freshly ground pepper

onion,

tomatoes

dry white wine

head escarole, leaves

Burrata With Bacon, Escarole And Caramelized Shallots

extra virgin olive oil

garlic cloves, chopped

shallot, chopped

escarole (about 1 1/4 pounds)

salt

shallots (about 6 to 8)

balsamic vinegar

shallots (about 4)

Champagne vinegar,

garlic clove, minced

kosher salt,

extra virgin olive oil,

batard, fat baguette

Extra virgin olive oil,

(about 12 ounces) smoked bacon

burrata

Extra virgin olive oil

pepper

Burrata With Bacon, Escarole and Caramelized Shallots

To cook the escarole: In a blender, combine the olive oil, garlic and shallot; purée until smooth. Transfer to a large bowl. Cut the escarole in half through the core and toss well with the marinade, working it between the leaves.

Heat a grill, or place a large heavy-bottomed skillet over high heat. Sprinkle the escarole with salt, and grill or sear it well in the skillet, turning occasionally, until deep brown and charred in places, 8 to 10 minutes. Transfer to a large bowl and cover with plastic wrap; set aside to wilt for 10 minutes. Cut off and discard the cores, and cut the leaves crosswise into 1 1/2-inch strips.

For the caramelized shallots: In a large sauté pan, heat the oil over medium-high heat until almost smoking. Add the shallots and cook, stirring only as necessary, until brown around the edges and soft, about 5 minutes. Add the vinegar and stir until the bottom of the pan is dry, about 6 minutes. (This makes more shallots than you need for the recipe. The remainder will keep, covered in the refrigerator, for several weeks, and can be used on sandwiches or with grilled meats.)

For dressing the escarole: In a large bowl, combine the minced shallots, vinegar, garlic, salt and olive oil. Add escarole, toss well and adjust seasonings to taste.

For finishing and assembly: Heat the oven to 350 degrees with one rack in the middle and another above it. Brush one side of each slice of bread with olive oil and arrange the slices on a baking sheet, oiled sides up. Arrange the bacon slices on another sheet. Place the bread on the middle rack and the bacon on the top rack. Bake the bread until golden brown and crisp, 15 to 20 minutes. Rub each oiled side with a cut clove of garlic. Bake the bacon until cooked all the way through but not crisp, 15 to 17 minutes; transfer to paper towels to drain.

For the cooking the escarole

Place the bread oiled side up on a work surface. Mound about 1/2 cup of the escarole on top of each slice, leaving the edges of the bread visible. Cut each slice of bacon in half, and lay both halves side by side on the escarole. Cut the burrata into 12 wedges and place one on each of the crostini, then drizzle with olive oil and top with a teaspoon of the caramelized shallots. Garnish with coarsely ground pepper.

For the caramelized shallots

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic pasta fagioli recipe with beans and pasta.

Pasta E Fagioli With Escarole

celery stalks, halved crosswise

leaves

Bon Appétit

Pasta e Fagioli with Escarole

Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.

Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.

Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

Escarole With Italian Sausage And White Beans Recipe | Epicurious.Com

sausages

onion

prosciutto (about 2 ounces)

red pepper

head escarole, chopped (about 10 cups)

chicken stock chicken broth

Parmesan cheese (optional)

This one pot dinner gets you from fridge to plate in less than 30 minutes. Click to get this recipe.

One Pot Winter Veggie Pasta

linguine

butternut squash

kale

shallots, thinly sliced

garlic cloves, thinly sliced

thyme

water

Colavita extra virgin olive oil and Parmesan cheese (optional)

The combination of legumes and bitter greens like escarole is common in southern Italy. Escarole is a bitter lettuce that looks a little bit like frisée but with wider, tougher leaves. It’s high in vitamin A and a good source of iron and potassium. This recipe is adapted from one in “Cucina Rustica,” by Evan Kleiman and Viana La Place. If you can't find escarole, you can substitute any hearty green.

Lentil and Escarole Soup

garlic cloves, minced

red pepper flakes

lentils,

bouquet garni

Salt

escarole,

Heat 1 tablespoon of the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion and carrots. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Bring to a simmer, and cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, five to 10 minutes. Add the lentils and simmer with the tomato mixture for a few minutes, then add the bouquet garni and the water. Bring to a boil, reduce the heat and add salt to taste (1 to 2 teaspoons). Cover and simmer 30 minutes.

Add the escarole, and bring back to a simmer. Reduce the heat, cover and simmer for 15 to 20 minutes until the escarole and the lentils are tender. Season to taste with salt and pepper. Remove the bouquet garni.

Toast slices of country bread if desired and rub with a cut clove of garlic. Place a slice in each bowl, ladle in the soup and serve.

If you believe the only thing better than cheese is fried cheese, then you may just love halloumi. Because of its high melting point, halloumi browns before it melts, making it perfect for frying, grilling or any kind of searing. Here, it’s pan-fried with smoked paprika, then added to an escarole salad with a garlicky, lemony dressing. Slivered red onion adds pungency, while fresh parsley leaves brighten everything. If you can get the pomegranate seeds, do use them; they add a juicy sweetness that’s perfect with the richness of the cheese. Serve it by itself as a first or salad course, or with roasted vegetables, fish or chicken to round it out.

Escarole Salad With Smoky Halloumi Croutons

garlic clove,

lemon juice,

fine sea salt,

extra-virgin olive oil,

extra-virgin olive oil, plus more as needed

halloumi cheese,

sweet smoked paprika (pimentón)

escarole, torn into bite-size pieces

parsley leaves and tender stems

shallot,

Pomegranate seeds, for garnish (optional)

Make the dressing: In a small bowl, whisk together garlic, lemon juice and salt. Let sit for 30 seconds for the salt to dissolve, then whisk in olive oil. Taste and add more salt if needed. Set aside.

Prepare the salad: Heat 1 tablespoon oil in a medium skillet over medium-high until it thins out, about 20 seconds. Add cheese and cook until golden on one side, 1 to 2 minutes, adding more oil if the pan dries out. Flip cheese and sprinkle with paprika. Let cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate.

Put escarole, parsley and shallot in a large salad bowl. Add the dressing and warm halloumi, and toss well, adding more oil, lemon juice and salt, to taste. Serve immediately, strewn with pomegranate seeds, if you like.

Today I am sharing with you my Escarole and Beans recipe! There are two versions of escarole and beans; the regular white version and cooking in red sauce. Both are delicious, so I will share both recipes here. My favorite is the white version, but I think both are very tasty. If you try both, let me know which you prefer!

Escarole and Beans

Escarole (base removed, trimmed and washed)

lb. Cannellini Beans (dry)

Whole, Peeled Tomatoes ((only

sweet onion (thinly sliced)

Garlic (thinly sliced)

chicken broth

Bread (optional, on side for dipping)

Garlic (unpeeled, for cooking with the beans

Extra Virgin Olive Oil

Salt and black pepper (to taste)

Begin by cooking the beans as per the package instructions. Throw in an unpeeled garlic clove for more flavor. After the beans are cooked, place in a bowl and remove the garlic clove. Do not discard the water the beans were cooked in! Reserve enough of the water to cover the beans in the bowl.

Bring a large pot of salted water to a boil. Meanwhile, prepare the escarole. Cut off the base of the escarole head and then, holding the escarole leaves together, cut the escarole in three. Wash the escarole leaves four to five times to remove all of the dirt. Once cleaned, add the escarole into the boiling pot of water. Let cook for about ten minutes, making sure to occasionally stir.

In the meantime in a separate pot, heat a large drizzle of olive oil over medium to high heat. Add in the garlic and onion and fry for about three minutes. If cooking the red sauce version, add in the tomatoes at this point and cook for another three minutes, making sure to squeeze the tomatoes as you mix. If cooking the white sauce version, just keep cooking the garlic and onions over medium to low heat for another three minutes.

Strain the escarole and add the boiled escarole leaves into the pot with the garlic and onion. Mix together and cook over low heat for about five minutes.

If cooking the white sauce version, add in the beans with the bean water and the chicken broth. If cooking in red sauce, add in only the beans and the chicken broth (no bean water). Mix together and bring to a boil. Once boiling, reduce to a simmer and let cook for about seven more minutes.

Remove from heat and serve with a side of fresh Italian bread to &quot;fare la scarpetta&quot;, or to dip into the escarole and bean broth that is leftover. Enjoy! Salute and cin cin!

Be sure to get heavy color on the bread and sausage. Thank us later.

Sausage and Escarole Over Toast

sweet Italian sausage links

onions,

lemon juice

bread,

Fresno chile,

Parmesan

Heat 3 Tbsp. oil in a Dutch oven or other medium heavy pot over medium-high. Cook sausages, turning occasionally, until well browned and cooked through, 12–15 minutes. Transfer to a plate.

Cook onions in same pot, stirring occasionally, until softened and they take on some color, 6–8 minutes. Add garlic and red pepper flakes and cook, stirring to make sure the garlic doesn’t burn, 2 minutes. Add broth and bring to a simmer. Add half of the escarole in batches, letting wilt slightly after each batch before adding more, and simmer 10 minutes. Season with salt and pepper.

Cut sausage in half on a diagonal. Mix in lemon juice and the rest of the escarole into onion mixture and place sausage on top. Cook until warmed through, about 5 minutes.

Place toast in wide bowls and mound escarole mixture on top. Place 2 sausage halves on top of each, then ladle liquid left in pan over. Top with chile, Parmesan, and some cracked pepper; drizzle with more oil.

These white beans, adapted from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019), could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad. While this dish is beautifully seasonally agnostic, it is a summery dream with grilled whole trout or lamb shoulder, and lots of cold red or white wine, preferably in the sunny outdoors.

Lemony White Beans With Anchovy and Parmesan

anchovy fillets

salted capers, rinsed, capers

white beans,

salt and black pepper

mint leaves

parsley leaves, leaves and tender stems

lemon, halved

Heat the olive oil in a large skillet over medium heat and add the garlic. Cook, swirling the skillet occasionally until the garlic is pale golden brown, 3 to 4 minutes.

Add the anchovies, capers and red-pepper flakes, swirling until the anchovies melt and sizzle, the capers pop slightly, and the red-pepper flakes toast and bleed into the oil, about 2 minutes.

Add the beans and season with salt and pepper. Reduce the heat to medium-low and toss to coat the beans in all the garlicky business. Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes.

Add half the escarole and toss to coat, letting it wilt ever so slightly. Transfer the beans and wilted escarole to a large serving platter or bowl, and mix in the remaining escarole. Scatter with the mint and parsley. Use a peeler or box grater to shave some Parmesan over all. Squeeze the lemon over everything just before serving.

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward. If you have really good homemade stock on hand, you can use it instead of the water called for here; the soup will only benefit from the addition. But even if you don’t, the flavors will get richer and more concentrated the longer it sits, which means it’s a great make-ahead recipe for a weekday lunch or dinner.

Farro and Escarole Soup

capers

unhulled farro

½ tsp. crushed red pepper flakes

celery stalks, thinly sliced on a diagonal

Parmesan (about ¼ cup)

Kosher salt

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward. If you have really good homemade stock on hand, you can use it instead of the water called for here; the soup will only benefit from the addition. But even if you don’t, the flavors will get richer and more concentrated the longer it sits, which means it’s a great make-ahead recipe for a weekday lunch or dinner. This dish is part of the Bon Appétit Guide to Actually Enjoying Your Lunch at Work. Find more recipes, tips, and tricks here.

Cook garlic, capers, and oil in a large saucepan over medium heat, stirring often, until garlic is golden, 4–6 minutes. Add onion, farro, and red pepper flakes and cook, stirring occasionally, until onion is slightly softened, about 3 minutes.

Add 6 cups cold water to pot and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until farro is tender, 20–25 minutes. Add celery and cook, uncovered, until almost tender, about 5 minutes. Stir escarole and Parmesan into soup and continue to cook until escarole is wilted, another 4 minutes. Remove from heat and season with salt.

Do Ahead: Soup can be made 4 days ahead. Transfer to an airtight container and chill.

This dish was popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant in Utica, N.Y., where it is on the menu as greens Morelle. More widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida. This version of the dish is fairly spicy. Use fewer cherry peppers if you prefer it less hot. You will have leftover oreganato, the topping of bread crumbs and cheese; use it for another greens dish or add it to baked chicken or shrimp. Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine.

Utica Greens

bread crumbs

Parmigiano-Reggiano, grated

prosciutto

peppers

garlic,

Parmigiano-Reggiano, grated,

Bring a large pot of water to boil over high heat. Prepare an ice bath in a large bowl and set aside.

Meanwhile, in a medium bowl, prepare the oreganato: Mix the oil, bread crumbs and cheese until well blended. It should have the texture of moist beach sand. Set aside.

When the water is boiling, blanch the greens until they are nearly limp but still a little firm, about 1 to 2 minutes. Plunge them into the ice bath to stop the cooking. Remove and drain them well in a colander or salad spinner, allowing them to remain moist but not dripping wet. Squeeze just a little of the moisture from them, then chop them into 2-inch pieces. Set aside.

Heat the broiler. Coat a large pan with the olive oil. Over medium heat, sauté the prosciutto, cherry peppers and garlic until the prosciutto is browned and slightly crisp, about 5 minutes. (Lower heat slightly if garlic begins to brown too quickly.) Add the chopped greens to the pan, season with salt and pepper and stir to mix well.

Add 1/2 cup Parmigiano-Reggiano and 1/2 cup of the oreganato. Cook 3 to 4 minutes, stirring frequently to blend, scraping the bottom of the pan to keep the oreganato from burning.

Sprinkle another 1/4 cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.

Rachael pairs a brothy tangle of escarole, cannellini beans, semi-dried tomatoes, shallots + garlic with sauteed chicken in this easy one-pan dinner.

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Top 29 escarole recipes from across the web

The most viewed escarole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Penne with Escarole, White Beans, a...

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Pasta e Fagioli with Escarole recip...

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The most viewed escarole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine