Recipes with escarole
17 recipes
Japanese Beef Stir-Fry
Japanese-style beef stir-fry with thinly sliced flank steak, snow peas, red pepper, escarole, and fresh ginger in a soy-brown sugar glaze. A fast, colorful skillet dinner.
Pasta with Red Peppers, Greens, Beans, Garlic & Lemon Zest
Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.
Tortelloni Di Zucca
Handmade tortelloni stuffed with acorn squash, escarole, ham, and ricotta, finished in a buttery pecorino-tomato cream sauce. An Italian masterclass worth every minute.
Chickpea & Escarole Soup
A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.
Fusilli Bucati with Soft Shell Crabs
Fusilli bucati pasta with sauteed soft shell crabs, Anaheim and jalapeno peppers, white wine, tomato sauce, and wilted escarole. A bold Italian seafood pasta.
Chicken Escarole Soup
Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.
Penne Pasta With Beans & Escarole
Easy and quick, you can find enough nutrition for your body, good for lunch, dinner, fantastic side dish.
Stuffed Escarole Leaves with Marinated Chickpeas
Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.
Braised Lettuces
Braised lettuces with escarole, Belgian endive, and Boston lettuce seared golden then oven-braised with garlic, herbs, and white wine vinegar. Finished with a cream reduction sauce.
Egg Ribbon Soup(Mf)
Egg ribbon soup: a 15-minute Italian-style stracciatella with chicken broth, escarole or spinach, beaten eggs swirled into silky strands, and grated Parmesan. Four ingredients, weeknight comfort in a bowl.
Escarole Soup
Escarole soup with creamy white beans, garlic, and a hit of olive oil simmered in chicken broth. The classic Italian-American minestra di scarola, ready for crusty bread on the side.
Wild Green Salad
Wild green salad tossing bittersweet escarole, lemony sorrel, and fresh mint with toasted sunflower seeds in a light herb vinegar dressing. A bright, garden-fresh bowl ready in minutes.
Red Beans & Greens Salad
Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.
Grilled Polenta with Shrimp & Escarole
Everything in this recipe combined perfectly, looks beautiful, tastes so good.
Italiani's Country Rigatoni
Country rigatoni tosses pasta with cannellini bean broth, chicken, Italian sausage, escarole, broccoli, and Parmesan. A rustic Tuscan-style pasta with soul-warming depth.
Japanese-style beef stir-fry with thinly sliced flank steak, snow peas, red pepper, escarole, and fresh ginger in a soy-brown sugar glaze. A fast, colorful skillet dinner.
Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.
Handmade tortelloni stuffed with acorn squash, escarole, ham, and ricotta, finished in a buttery pecorino-tomato cream sauce. An Italian masterclass worth every minute.
A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.
Fusilli bucati pasta with sauteed soft shell crabs, Anaheim and jalapeno peppers, white wine, tomato sauce, and wilted escarole. A bold Italian seafood pasta.
Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.
Easy and quick, you can find enough nutrition for your body, good for lunch, dinner, fantastic side dish.
Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.
Braised lettuces with escarole, Belgian endive, and Boston lettuce seared golden then oven-braised with garlic, herbs, and white wine vinegar. Finished with a cream reduction sauce.
Egg ribbon soup: a 15-minute Italian-style stracciatella with chicken broth, escarole or spinach, beaten eggs swirled into silky strands, and grated Parmesan. Four ingredients, weeknight comfort in a bowl.
Escarole soup with creamy white beans, garlic, and a hit of olive oil simmered in chicken broth. The classic Italian-American minestra di scarola, ready for crusty bread on the side.
Wild green salad tossing bittersweet escarole, lemony sorrel, and fresh mint with toasted sunflower seeds in a light herb vinegar dressing. A bright, garden-fresh bowl ready in minutes.
Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.
Everything in this recipe combined perfectly, looks beautiful, tastes so good.
Country rigatoni tosses pasta with cannellini bean broth, chicken, Italian sausage, escarole, broccoli, and Parmesan. A rustic Tuscan-style pasta with soul-warming depth.
