Escarole, a leafy green vegetable with a slightly bitter taste, is a versatile ingredient that can be enjoyed in a variety of dishes. Its unique flavor profile and nutritional value make it a popular choice among health-conscious individuals and culinary enthusiasts alike. Whether you prefer it sautéed, braised, or incorporated into salads, soups, or stews, escarole offers a delightful culinary experience. This article provides a comprehensive guide to cooking escarole, featuring a diverse collection of recipes that cater to various tastes and preferences. From classic Italian preparations to innovative modern twists, these recipes showcase the versatility of escarole and its ability to transform simple ingredients into flavorful and satisfying meals. So, embark on a culinary journey and discover the delicious possibilities that escarole has to offer.
Let's cook with our recipes!
SAUTEED ESCAROLE
This recipe for Sauteed Escarole provides a slightly sweet taste with an unbelievably silky texture. This Italian side dish is naturally vegan, gluten-free and delicious.
Provided by Maria Vannelli RD
Categories Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- Set a large pot of salted water to boil.
- Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.
- Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.
- Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.
- If desired, add a pinch or two of crushed red pepper
- Remove from heat.
- By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.
- Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.The oil might splatter a little so be careful.
- Return the pan back to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid left, raise the heat to cook it off.
- Finally, season with salt and pepper to taste.
- Transfer to a serving dish and if desired serve with lemon wedges.
Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 9 g, Protein 3 g, Fat 21 g, Sodium 51 mg, Fiber 7 g, SaturatedFat 3 g, Sugar 1 g
ESCAROLE AND BEAN SOUP
Provided by Giada De Laurentiis
Time 22m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
- Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
SAUTéED ESCAROLE
Don't be intimidated by this lightly bitter, leafy green! Cooking escarole is as quick and easy as a five-minute sauté and makes a healthy side dish for dinner.
Provided by Elise Bauer
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Sauté the garlic: Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the sliced garlic and red pepper flakes (if using).
- Wilt the escarole: When the escarole starts to wilt and is barely cooked through, remove from the heat. Remove from the pan immediately to serve.
Nutrition Facts : Calories 83 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 167 mg, Sugar 0 g, Fat 7 g, ServingSize Serves 4, UnsaturatedFat 0 g
ESCAROLE ITALIAN STYLE
Make and share this Escarole Italian Style recipe from Food.com.
Provided by Kiwiwife
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut ends off escarole & seperate leaves. Place in a sink full of cool water and let soak while agitating.
- Meanwhile, in large wide pan, saute shallots in oil until soft and browning, add minced garlic and 1/2 salt and saute another minute.
- Rough chop escarole and with a bit of the water clinging to leaves and add to pan.
- Add remaining salt.
- NOTE It will be ALOT until it starts to wilt just keep turning from the bottom. Saute 15 to 20 minutes or until most of the water is evaporated and escarole is tender. Sprinkle with red pepper if desired.
Nutrition Facts : Calories 85.4, Fat 3.9, SaturatedFat 0.6, Sodium 1802.5, Carbohydrate 11.4, Fiber 8, Sugar 0.7, Protein 3.6
ESCAROLE AND BEANS
This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.
Provided by KristaP
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
- In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g
ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
Categories Soup/Stew Bean Leafy Green Sauté Sausage White Wine Winter Prosciutto Escarole Simmer Bon Appétit Dinner
Yield 12 servings as a side-dish or 6 as main-course
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.
GARLIC AND OIL SAUTEED ESCAROLE
Steps:
- Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve.
- Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water. Shake off excess water. In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat. Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process. When escarole is cool, drain well in a colander and pat dry.
- TO MAKE GARLIC AND OIL SAUTE()EED ESCAROLE: Heat oil in a large, heavy sauteG pan over medium heat. Add garlic. Stir in the escarole and sauteG for 3 minutes or until hot. Season with salt and pepper and serve.
Tips:
- Choose the right escarole: Look for escarole with deep green leaves and a compact head. Avoid heads that are wilted or have brown spots.
- Wash the escarole thoroughly: Escarole can be gritty, so it's important to wash it thoroughly. Rinse the leaves under cold water and shake them dry.
- Remove the tough stems: The tough stems of escarole can be bitter and unpleasant to eat. Use a sharp knife to remove the stems from the leaves.
- Cook escarole in a flavorful liquid: Escarole has a slightly bitter taste, so it's best to cook it in a flavorful liquid. Chicken broth, vegetable broth, or white wine are all good options.
- Season escarole to taste: Escarole can be seasoned with a variety of herbs and spices. Garlic, salt, pepper, and red pepper flakes are all popular choices.
- Serve escarole hot or cold: Escarole can be served hot or cold. Hot escarole is a great side dish for roasted meats or poultry. Cold escarole can be used in salads or sandwiches.
Conclusion:
Escarole is a versatile leafy green that can be used in a variety of dishes. It has a slightly bitter taste that pairs well with strong flavors. When cooked properly, escarole is a delicious and nutritious addition to any meal.
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