Best 3 What To Make With Escarole Recipes
**Escarole: A Versatile Leafy Green with a Mildly Bitter, Peppery Flavor**
Escarole is a leafy green vegetable with a mildly bitter, peppery flavor. It is a member of the chicory family, which also includes endive and radicchio. Escarole has a slightly sweet flavor with a crisp texture, making it a versatile ingredient that can be used in various dishes. From salads and soups to sautéed and braised dishes, escarole offers a range of culinary possibilities.
In this article, you'll find a collection of delectable recipes that showcase the versatility of escarole. Whether you're looking for a light and refreshing salad, a hearty soup to warm you up on a cold day, or a flavorful side dish to accompany your main course, you'll find something to satisfy your taste buds.
From the classic Escarole and Bean Soup, a comforting and flavorful dish that combines escarole, beans, and a rich broth, to the unique Escarole and Pancetta Sauté, a savory combination of escarole, pancetta, and garlic, these recipes offer a range of flavors and textures to tantalize your taste buds.
For a refreshing and nutritious start to your meal, try the Escarole, Orange, and Fennel Salad, which combines escarole, juicy oranges, and aromatic fennel with a tangy dressing. Or, indulge in the Escarole and Potato Gratin, a hearty and cheesy casserole that combines escarole, potatoes, and a creamy sauce.
With its slightly bitter flavor and crisp texture, escarole adds a unique dimension to any dish. Explore the diverse recipes in this article to discover new ways to enjoy this versatile leafy green vegetable.
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
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.
WHITE BEAN SOUP WITH ESCAROLE
This escarole and bean soup has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I sub fresh spinach at the very end of cooking. -Gina Samokar, North Haven, Connecticut
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes., Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 174 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 572mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
Tips:
- Choose the right escarole: Look for escarole that is fresh, with crisp, dark green leaves. Avoid escarole that is wilted or has yellow or brown leaves.
- Wash the escarole thoroughly: Escarole can be gritty, so it's important to wash it thoroughly before using. Rinse the escarole under cold water, and then shake it dry.
- Remove the tough stems: The tough stems of escarole can be bitter, so it's best to remove them before cooking. To do this, simply tear the leaves away from the stems.
- Cook escarole briefly: Escarole is a delicate green, so it's important to cook it briefly to preserve its flavor and texture. Most escarole recipes call for cooking the escarole for no more than 10 minutes.
- Add escarole to salads: Escarole's slightly bitter flavor makes it a great addition to salads. You can use escarole in place of or in addition to other greens, such as lettuce, kale, or spinach.
- Sauté escarole: Sautéed escarole is a quick and easy side dish. Simply heat some olive oil in a pan over medium heat, and then add the escarole. Cook the escarole, stirring frequently, until it is wilted and tender.
- Add escarole to soups and stews: Escarole is a great addition to soups and stews. It adds a slightly bitter flavor and a bit of texture. Add escarole to your favorite soup or stew recipe, or try one of the recipes linked below.
- Braised escarole: Braised escarole is a classic Italian dish. To make braised escarole, simply braise the escarole in a mixture of olive oil, garlic, and white wine until it is tender.
- Roasted escarole: Roasted escarole is a delicious and healthy way to enjoy this green. Simply toss the escarole with some olive oil, salt, and pepper, and then roast it in a preheated oven until it is tender and slightly browned.
Conclusion:
Escarole is a versatile and delicious green that can be used in a variety of dishes. Its slightly bitter flavor pairs well with other flavors, such as garlic, olive oil, and lemon. Escarole is also a good source of vitamins A and C, and it is a good source of fiber. So next time you're looking for a new way to enjoy your greens, give escarole a try.
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