Best 2 Spicy Escarole Recipes

Indulge in the delightful flavors of Spicy Escarole, a classic Italian dish that combines the unique bitterness of escarole with a spicy kick. This versatile dish can be enjoyed as a side dish, a main course, or even as a flavorful addition to your favorite pasta. With three variations to choose from, all featuring a blend of fresh escarole, garlic, and chili peppers, this recipe offers a range of tastes to suit every palate. Whether you prefer the simplicity of the traditional recipe, the savory addition of pancetta, or the creamy richness of a cheesy version, you're sure to find a variation that tantalizes your taste buds. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the spicy goodness of this delectable dish.

Here are our top 2 tried and tested recipes!

WHITE BEAN AND ESCAROLE SOUP WITH SPICY POLENTA

White Bean and Escarole Soup with Spicy Polenta image

Provided by Antonio Pisaniello

Categories Soup/Stew Bean Garlic Leafy Green Pork Bake Dinner Lunch Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 cup dried cannellini (white kidney beans)
12 cups water (or more), divided
1/2 cup 1/4-inch dice prosciutto (about 3 ounces)
1 head of garlic, cut crosswise in half
1/2 teaspoon fennel seeds, divided
1/8 teaspoon dried crushed red pepper
3 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup polenta or yellow cornmeal
8 cups coarsely chopped lightly packed escarole leaves (from 1 large head)

Steps:

Place beans in heavy medium saucepan and add enough cold water to cover by 3 inches. Soak overnight. Drain. Return beans to pan. Add 8 cups water and bring to boil. Reduce heat to medium-low. Simmer gently until beans are tender, stirring occasionally, about 1 hour 15 minutes. Cool beans completely in liquid.
Place remaining 4 cups water, prosciutto, 1/2 garlic head, and 1/4 teaspoon fennel seeds in heavy large saucepan. Bring to boil; reduce heat and simmer 10 minutes. Strain prosciutto broth into large measuring cup, reserving solids in strainer for soup. Add enough water to prosciutto broth to measure 4 cups. Return broth mixture to same saucepan. Add dried crushed red pepper, 2 tablespoons oil, and remaining 1/4 teaspoon fennel seeds. Gradually whisk in polenta. Bring to boil, whisking constantly. Remove from heat; cover and let stand 2 hours.
Preheat oven to 350°F. Grease large baking sheet. Spread polenta on prepared baking sheet, pressing with wet hands into 1-inch-thick round. Make 2-inch hole in center to allow steam to escape during baking. Brush with 1 tablespoon oil. Bake until crisp at edges, about 35 minutes.
Meanwhile, drain beans, reserving 3 cups cooking liquid. Heat remaining 1/2 cup oil in heavy large pot over medium heat. Add remaining 1/2 garlic head, cut side down, and sauté 2 minutes. Add escarole and sauté until wilted, about 2 minutes. Add beans with 3 cups cooking liquid. Remove skins from garlic in reserved solids from prosciutto broth; add solids to soup. Simmer soup 10 minutes to blend flavors. Season soup generously with salt and pepper. Discard remaining halved garlic from soup.
Ladle soup into shallow soup bowls. Cut polenta into wedges. Serve alongside soup.

SPICY ESCAROLE

Spicy Escarole image

Martha adapted this dish from chef Mike Price of Market Table restaurant in New York.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Number Of Ingredients 9

Ingredients

1 tablespoon grapeseed oil
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
1 bulb fennel, trimmed and thinly sliced crosswise
1 small red onion, thinly sliced crosswise
1 large head escarole, washed, tough stems removed and coarsely chopped
1 sprig fresh oregano
Crushed red-pepper flakes
Coarse salt

Steps:

Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and caramelized, 10 to 15 minutes. Add escarole, oregano, and red-pepper flakes; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.

Tips:

Fresh escarole is key: Look for escarole with deep green leaves and no signs of wilting or yellowing.
Wash escarole thoroughly: Rinse the escarole well under cold water to remove any dirt or grit.
Chop escarole into bite-sized pieces: This will help it cook evenly and make it easier to eat.
Use a large skillet or Dutch oven: This will give the escarole plenty of room to cook and prevent it from overcrowding.
Sauté the escarole over medium heat: This will help it soften and release its natural flavors.
Add your favorite seasonings: Garlic, onion, chili peppers, and red pepper flakes are all great options.
Cook the escarole until it is tender: This will usually take about 10-15 minutes.
Serve the escarole immediately: It is best enjoyed fresh and hot.

Conclusion:

Spicy escarole is a delicious and healthy side dish that can be enjoyed on its own or as a side dish to grilled or roasted meats. It is a great way to add some spice and flavor to your meals. With its bitter flavor, escarole is also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium. So next time you are looking for a healthy and delicious side dish, give spicy escarole a try. You won't be disappointed!