18 Flavorful Escarole Recipes for Every Occasion

Unlock the secret to transforming simple escarole into spectacular dishes with our roundup of 18 Flavorful Escarole Recipes for Every Occasion. Whether you’re whipping up a quick weeknight dinner, celebrating seasonal produce, or craving some comfort food, escarole’s versatility shines in every bite. Dive into our collection and discover how this leafy green can elevate your meals from ordinary to extraordinary. Let’s get cooking!

Garlicky Sautéed Escarole with Lemon

Savory and bright, this dish transforms humble escarole into a sophisticated side with just a few simple ingredients. The garlic infuses the greens with a pungent depth, while the lemon adds a refreshing zing that lifts the entire dish.

Ingredients

• Escarole – 1 large head
• Garlic – 3 cloves
• Olive oil – 2 tbsp
• Lemon – 1
• Salt – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Wash the escarole thoroughly under cold running water, then tear it into bite-sized pieces, discarding any tough stems.
2. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
3. Add the thinly sliced garlic and red pepper flakes to the skillet, sautéing until the garlic is fragrant and just beginning to turn golden, about 30 seconds. Tip: Keep the heat medium to prevent the garlic from burning.
4. Increase the heat to medium-high and add the escarole to the skillet, tossing to coat it evenly with the oil and garlic.
5. Sprinkle the salt over the escarole and continue to sauté, stirring occasionally, until the greens are wilted but still vibrant, about 3 minutes. Tip: Don’t overcrowd the skillet; work in batches if necessary to ensure even cooking.
6. Remove the skillet from the heat and zest the lemon directly over the escarole, then cut the lemon in half and squeeze the juice from one half over the greens, tossing to combine. Tip: Taste before adding the second half to adjust the acidity to your preference.

Bright and slightly bitter, the escarole offers a delightful contrast to the rich garlic and sharp lemon. Serve it alongside grilled fish or chicken for a light yet flavorful meal, or top with shaved Parmesan for an extra layer of complexity.

Escarole and White Bean Soup

Rustic yet refined, this Escarole and White Bean Soup marries the earthy depth of cannellini beans with the slight bitterness of fresh escarole, creating a comforting bowl that’s both nourishing and sophisticated.

Ingredients

• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Escarole – 1 head, chopped
• Cannellini beans – 2 cans, drained and rinsed
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Parmesan rind – 1 piece (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Stir in chopped escarole and cook until wilted, about 3 minutes, using tongs to turn the greens for even cooking.
4. Add cannellini beans, vegetable broth, salt, black pepper, and Parmesan rind (if using) to the pot. Tip: The Parmesan rind adds a rich umami flavor as it simmers.
5. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld. Tip: Skim off any foam that rises to the surface for a clearer broth.
6. Remove the Parmesan rind and discard. Taste and adjust seasoning if necessary. Tip: For a creamier texture, lightly mash some of the beans against the side of the pot before serving.

Best enjoyed hot, this soup offers a velvety texture with bursts of creamy beans and tender greens. Serve with a drizzle of olive oil and a sprinkle of grated Parmesan for an extra layer of flavor.

Escarole Salad with Apples and Walnuts

Zesty yet refined, this escarole salad combines crisp apples and toasted walnuts for a dish that’s as nutritious as it is delightful. Perfect for a light lunch or as an elegant starter, it’s a testament to the beauty of simple ingredients coming together.

Ingredients

• Escarole – 1 head
• Apple – 1, thinly sliced
• Walnuts – ½ cup, chopped
• Olive oil – 3 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Wash the escarole thoroughly under cold running water, then pat dry with a clean towel. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
2. In a small skillet over medium heat, toast the chopped walnuts for 3-5 minutes, stirring frequently, until they’re fragrant and lightly browned. Remove from heat and let cool.
3. Add the thinly sliced apple and toasted walnuts to the bowl with the escarole.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
5. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
6. Serve immediately for the best texture and flavor.

This salad offers a delightful crunch from the walnuts and apples, balanced by the slight bitterness of the escarole and the bright acidity of the lemon dressing. For an extra touch of elegance, serve it on a chilled plate with a sprinkle of freshly cracked black pepper on top.

Braised Escarole with Pancetta

Glistening with the rich flavors of Italy, this dish transforms humble escarole into a tender, savory delight, perfectly balanced with the salty crispness of pancetta. A testament to the beauty of simplicity, it’s a side that effortlessly elevates any meal.

Ingredients

• Escarole – 1 large head
• Pancetta – 4 oz, diced
• Garlic – 2 cloves, minced
• Chicken broth – 1 cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced pancetta to the skillet, cooking until crispy and golden, approximately 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Stir in minced garlic, sautéing until fragrant, about 30 seconds, being careful not to burn.
4. Add the escarole to the skillet in batches, wilting each addition before adding more, about 3 minutes total. Tip: Use tongs to gently turn the escarole, ensuring even wilting.
5. Pour in chicken broth, season with salt and pepper, then reduce heat to low. Cover and simmer until the escarole is tender, about 15 minutes. Tip: Check occasionally to ensure the broth hasn’t evaporated, adding a splash more if needed.
6. Uncover and increase heat to medium-high, cooking until the liquid reduces slightly, about 2 minutes.

Lusciously tender with a slight bite, the escarole absorbs the smoky pancetta and garlic, creating a dish that’s both hearty and refined. Serve alongside crusty bread to soak up the flavorful broth or top with a poached egg for a luxurious twist.

Escarole and Sausage Pasta

This timeless dish marries the hearty flavors of Italian sausage with the subtle bitterness of escarole, all tossed in a silky pasta that’s perfect for a cozy night in. The combination is a testament to the beauty of simplicity, where each ingredient shines.

Ingredients

• Escarole – 1 head
• Italian sausage – 1 lb
• Garlic – 3 cloves
• Olive oil – 2 tbsp
• Pasta – 12 oz
• Salt – 1 tsp
• Red pepper flakes – ½ tsp
• Parmesan cheese – ½ cup

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
4. Add minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant.
5. Chop the escarole into bite-sized pieces and add to the skillet, stirring until wilted, about 3 minutes.
6. Combine the drained pasta with the sausage and escarole mixture in the skillet. Add reserved pasta water as needed to create a light sauce.
7. Finish by sprinkling Parmesan cheese over the top and tossing to combine.

Lusciously creamy with a hint of spice, this pasta dish offers a delightful contrast between the tender escarole and the robust sausage. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up the flavorful sauce.

Escarole and Cannellini Bean Stew

Brimming with rustic charm and nourishing simplicity, this Escarole and Cannellini Bean Stew is a testament to the beauty of Italian peasant cooking, offering a comforting bowl that’s both hearty and refined.

Ingredients

• Escarole – 1 large head, chopped
• Cannellini beans – 2 cups, cooked
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Red pepper flakes – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds, being careful not to burn the garlic.
3. Stir in the chopped escarole, cooking until wilted, approximately 5 minutes.
4. Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat to simmer.
5. Add the cooked cannellini beans and salt, stirring to combine.
6. Simmer the stew uncovered for 20 minutes, allowing the flavors to meld and the liquid to reduce slightly.
7. Tip: For a creamier texture, mash a small portion of the beans against the side of the pot before serving.
8. Tip: If the stew is too thick, add a splash of broth or water to reach your desired consistency.
9. Tip: A drizzle of high-quality olive oil and a sprinkle of red pepper flakes before serving can elevate the dish.

With its velvety beans and tender greens, this stew boasts a harmonious balance of earthy and peppery notes. Serve it with a slice of crusty bread for dipping, or top with grated Parmesan for an extra layer of flavor.

Escarole and Ricotta Stuffed Shells

Elegantly combining the subtle bitterness of escarole with the creamy richness of ricotta, these stuffed shells are a testament to the beauty of Italian-inspired cuisine. Perfect for a cozy dinner, they promise a delightful interplay of textures and flavors that will elevate any meal.

Ingredients

• Jumbo pasta shells – 12 oz
• Escarole – 1 lb
• Ricotta cheese – 15 oz
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Marinara sauce – 2 cups
• Parmesan cheese – ½ cup

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside. Tip: Rinse the shells under cold water to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
4. Add the escarole to the skillet, season with salt and pepper, and cook until wilted, about 5 minutes. Remove from heat and let cool slightly.
5. In a mixing bowl, combine the cooked escarole, ricotta cheese, and half of the Parmesan cheese. Mix well to create the filling.
6. Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking.
7. Carefully stuff each pasta shell with the ricotta-escarole mixture and arrange them in the baking dish. Tip: Use a small spoon or piping bag for easier filling.
8. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the rest of the Parmesan cheese.
9. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cheese is golden. Tip: For a crispier top, broil for the last 2 minutes.

Kaleidoscopic in flavor, these stuffed shells offer a creamy interior contrasted by the slight crunch of baked cheese. Serve them alongside a crisp green salad or crusty bread to soak up the savory sauce, making every bite a harmonious blend of comfort and sophistication.

Escarole Pesto with Toasted Pine Nuts

Radiating with the vibrant hues of fresh escarole and the golden glow of toasted pine nuts, this pesto transforms the humble leafy green into a luxurious sauce that’s as versatile as it is flavorful.

Ingredients

• Escarole – 2 cups, packed
• Pine nuts – ¼ cup
• Garlic – 2 cloves
• Parmesan cheese – ½ cup, grated
• Olive oil – ½ cup
• Salt – ½ tsp.

Instructions

1. Preheat a small skillet over medium heat. Add the pine nuts and toast for 3-5 minutes, stirring frequently, until golden and fragrant. Tip: Keep a close eye on them to prevent burning.
2. Bring a large pot of salted water to a boil. Add the escarole and blanch for 1 minute, then immediately transfer to an ice bath to stop the cooking process. Tip: This preserves the escarole’s vibrant color and removes any bitterness.
3. Drain the escarole well, squeezing out excess water with your hands.
4. In a food processor, combine the escarole, toasted pine nuts, garlic, Parmesan, and salt. Pulse until finely chopped.
5. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Tip: For a thinner consistency, add a tablespoon of water or more olive oil.

Notably creamy with a nutty depth, this escarole pesto clings beautifully to pasta or can be thinned with a bit of pasta water for a silky sauce. Try it smeared on crusty bread or as a vibrant base for a grilled vegetable sandwich.

Escarole and Potato Gratin

Escarole, with its slightly bitter edge and tender leaves, meets the earthy comfort of potatoes in this gratin, a dish that elegantly bridges the gap between rustic and refined. Enhanced with a creamy, golden crust, it’s a testament to the beauty of simple ingredients transformed through careful cooking.

Ingredients

• Escarole – 1 head, chopped
• Potatoes – 2 large, thinly sliced
• Heavy cream – 1 cup
• Gruyère cheese – 1 cup, grated
• Salt – ½ tsp.
• Black pepper – ¼ tsp.
• Nutmeg – ¼ tsp.

Instructions

1. Preheat the oven to 375°F (190°C).
2. Blanch the chopped escarole in boiling water for 2 minutes, then drain and squeeze out excess water.
3. Layer the thinly sliced potatoes and blanched escarole alternately in a greased baking dish.
4. In a bowl, mix the heavy cream, grated Gruyère cheese, salt, black pepper, and nutmeg until well combined.
5. Pour the cream mixture evenly over the layered potatoes and escarole.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
8. Let the gratin rest for 5 minutes before serving to allow the layers to set.

Lusciously creamy with a hint of nutmeg, this gratin pairs beautifully with a crisp white wine or as a hearty side to roasted meats. The contrast between the tender escarole and the firm potatoes, all bound together by the rich cheese sauce, makes every bite a delight.

Escarole and Chickpea Stir-Fry

Gracefully blending the earthy tones of escarole with the hearty texture of chickpeas, this stir-fry is a testament to the beauty of simplicity in cooking. Perfect for a quick yet sophisticated meal, it promises a delightful interplay of flavors and nutrients.

Ingredients

• Escarole – 1 head, chopped
• Chickpeas – 1 can (15 oz), drained and rinsed
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Red pepper flakes – ½ tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant, being careful not to burn.
3. Introduce the chopped escarole to the skillet, stirring frequently until it begins to wilt, about 3 minutes.
4. Add the drained chickpeas, stirring to combine with the escarole and garlic mixture.
5. Season with salt, continuing to cook for another 2 minutes to allow flavors to meld.
6. Remove from heat once the escarole is fully wilted and the chickpeas are heated through.

Finished with a sprinkle of red pepper flakes for an extra kick, this dish offers a satisfying crunch from the escarole against the creamy chickpeas. Serve it over a bed of quinoa for a complete meal or enjoy it as is for a light, flavorful side.

Escarole and Bacon Flatbread

Kickstart your culinary adventure with this Escarole and Bacon Flatbread, a dish that marries the bitter elegance of escarole with the smoky richness of bacon atop a crisp, golden crust. Perfect for those who appreciate the finer things in life, this recipe promises a symphony of flavors and textures in every bite.

Ingredients

• Flour – 1 ½ cups
• Water – ½ cup
• Yeast – 1 tsp
• Salt – ½ tsp
• Olive oil – 2 tbsp
• Escarole – 2 cups, chopped
• Bacon – 4 slices, diced
• Garlic – 2 cloves, minced
• Parmesan cheese – ¼ cup, grated

Instructions

1. In a large bowl, combine flour, water, yeast, and salt. Mix until a dough forms, then knead on a floured surface for 5 minutes until smooth.
2. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
3. Preheat oven to 450°F and place a pizza stone or baking sheet inside to heat.
4. Heat olive oil in a skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside.
5. In the same skillet, add escarole and garlic. Sauté until escarole is wilted, about 3 minutes. Tip: Reserve some bacon fat for sautéing to enhance flavor.
6. Roll out the dough on a floured surface to a 12-inch circle. Transfer to the preheated pizza stone or baking sheet.
7. Spread the escarole mixture over the dough, sprinkle with bacon and Parmesan cheese.
8. Bake for 12-15 minutes or until the crust is golden and crispy. Tip: Rotate the flatbread halfway through baking for even browning.
9. Let cool for 2 minutes before slicing. Tip: A pizza cutter works best for clean slices.

The flatbread emerges with a crackling crust, the escarole tender yet vibrant, and the bacon lending a smoky depth. Serve it with a drizzle of extra virgin olive oil or a side of tangy aioli for an extra layer of flavor.

Escarole and Parmesan Risotto

Combining the slightly bitter edge of escarole with the creamy richness of Parmesan, this risotto transforms humble ingredients into a dish of understated sophistication.

Ingredients

• Arborio rice – 1 ½ cups
• Escarole – 1 head, chopped
• Parmesan cheese – 1 cup, grated
• Chicken stock – 4 cups, hot
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Onion – 1, finely diced
• Salt – ½ tsp

Instructions

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil and butter mixture, and toast lightly for 2 minutes.
4. Begin adding the hot chicken stock one ladle at a time, stirring constantly until each ladle is absorbed before adding the next. Tip: Keep the stock at a simmer to maintain even cooking temperature.
5. After about 18 minutes, when the rice is al dente and the mixture is creamy, fold in the chopped escarole and cook until just wilted, about 2 minutes.
6. Remove from heat, stir in the remaining 1 tbsp butter and grated Parmesan cheese until fully incorporated. Tip: Let the risotto rest for 2 minutes off the heat for the flavors to meld beautifully.
7. Season with salt to taste. Tip: The Parmesan adds saltiness, so adjust accordingly.

A perfectly executed Escarole and Parmesan Risotto boasts a velvety texture with a harmonious balance between the nutty cheese and the greens’ slight bitterness. Serve it as a standalone star or alongside a crisp white wine for an elegant dinner.

Escarole and Roasted Garlic Dip

Escarole, often overlooked in the leafy green family, transforms into a creamy, sophisticated dip when paired with the deep, caramelized notes of roasted garlic, offering a perfect balance of bitterness and sweetness for your next gathering.

Ingredients

• Escarole – 1 head
• Garlic – 1 head
• Olive oil – 2 tbsp
• Cream cheese – 8 oz
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. While the garlic roasts, remove the core from the escarole, chop the leaves into 1-inch pieces, and rinse thoroughly to remove any grit.
3. In a large skillet over medium heat, warm the remaining 1 tbsp olive oil. Add the escarole, sprinkle with salt, and sauté for 5 minutes until wilted but still bright green.
4. Squeeze the roasted garlic cloves from their skins into a food processor. Add the sautéed escarole, cream cheese, Parmesan, and black pepper. Process until smooth, scraping down the sides as needed.
5. Transfer the dip to a serving bowl and let it sit at room temperature for 10 minutes to allow the flavors to meld before serving.

Here, the dip boasts a velvety texture with a punchy garlic backbone, mellowed by the cream cheese and sharp Parmesan. Serve it warm with crusty bread or as a bold spread for sandwiches to elevate everyday meals.

Escarole and Shrimp Scampi

Zesty and vibrant, this Escarole and Shrimp Scampi marries the delicate bitterness of escarole with the sweet succulence of shrimp, all enveloped in a garlicky, buttery sauce that’s brightened with a splash of lemon. Perfect for a weeknight dinner that feels anything but ordinary, this dish is a testament to the beauty of simplicity in cooking.

Ingredients

• Escarole – 1 head
• Shrimp – 1 lb, peeled and deveined
• Butter – 4 tbsp
• Garlic – 4 cloves, minced
• Lemon – 1, juiced
• White wine – ½ cup
• Red pepper flakes – ¼ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Pasta – 8 oz

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, heat butter in a large skillet over medium heat until melted. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Increase heat to medium-high, add shrimp to the skillet, and cook for 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
4. In the same skillet, add escarole and cook for 3 minutes until wilted. Tip: Escarole wilts quickly, so keep an eye on it to prevent overcooking.
5. Return shrimp to the skillet, add white wine and lemon juice, and simmer for 2 minutes to reduce slightly. Season with salt and black pepper.
6. Add cooked pasta to the skillet, tossing to combine and coat the pasta evenly with the sauce. Tip: If the sauce seems too thick, a splash of pasta water can loosen it to the perfect consistency.
7. Serve immediately, garnished with additional lemon wedges if desired. Tip: For an extra touch of elegance, sprinkle with freshly grated Parmesan cheese before serving.

Kaleidoscopic in flavor, this dish offers a delightful contrast between the tender shrimp and the slightly crisp escarole, with the sauce providing a rich yet bright backdrop. Serve it with a crusty baguette to soak up every last drop of the delectable sauce, or alongside a crisp white wine for a truly memorable meal.

Escarole and Goat Cheese Tart

Nothing elevates a simple gathering like the delicate balance of flavors in an Escarole and Goat Cheese Tart, a dish that marries the slight bitterness of greens with the creamy tang of goat cheese, all encased in a flaky, buttery crust.

Ingredients

• Flour – 1 ¼ cups
• Butter – ½ cup, chilled and diced
• Ice water – 3 tbsp
• Escarole – 1 head, chopped
• Goat cheese – 4 oz, crumbled
• Eggs – 2
• Heavy cream – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a food processor, combine flour and butter; pulse until mixture resembles coarse crumbs.
3. Add ice water, one tablespoon at a time, pulsing until dough just comes together.
4. Turn dough onto a floured surface; roll into a 12-inch circle. Transfer to a 9-inch tart pan, pressing into edges. Trim excess.
5. Chill crust in freezer for 15 minutes to prevent shrinking.
6. Blind bake crust with pie weights for 10 minutes, then remove weights and bake for 5 more minutes until lightly golden.
7. While crust bakes, sauté escarole in a pan over medium heat until wilted, about 5 minutes. Let cool slightly.
8. In a bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in escarole and goat cheese.
9. Pour mixture into pre-baked crust. Bake for 25-30 minutes until set and golden.
10. Let tart cool for 10 minutes before slicing. Serve warm or at room temperature.

Buttery and crisp, the tart’s crust contrasts beautifully with the creamy, savory filling. For an extra touch of elegance, garnish with a drizzle of honey or a sprinkle of toasted walnuts before serving.

Escarole and Lentil Soup

Whisking together the rustic charm of hearty lentils with the delicate bitterness of escarole, this soup is a testament to the beauty of simple, wholesome ingredients. Perfect for a crisp evening, it promises warmth and nourishment in every spoonful.

Ingredients

• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Escarole – 1 head, chopped
• Lentils – 1 cup, rinsed
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Stir in chopped escarole, cooking until wilted, about 3 minutes, to soften its texture and mellow the bitterness.
4. Add rinsed lentils and vegetable broth, bringing the mixture to a boil before reducing to a simmer.
5. Season with salt and black pepper, then cover and simmer for 25 minutes, or until lentils are tender but not mushy.
6. For a smoother consistency, blend half the soup and return it to the pot, stirring well to combine.
7. Let the soup rest off the heat for 5 minutes before serving to allow flavors to meld beautifully.

Presenting a velvety texture with a hint of earthiness from the lentils and a slight bite from the escarole, this soup shines when garnished with a drizzle of olive oil and a sprinkle of freshly grated Parmesan. Serve alongside crusty bread for a complete, satisfying meal.

Escarole and Caramelized Onion Pizza

Escarole, with its slightly bitter edge and tender leaves, meets the sweet, deep flavors of caramelized onions in this sophisticated pizza that promises to elevate your homemade pizza night to a gourmet experience.

Ingredients

• Pizza dough – 1 lb
• Olive oil – 2 tbsp
• Onion – 1 large, thinly sliced
• Escarole – 1 head, chopped
• Mozzarella cheese – 1 cup, shredded
• Salt – ½ tsp

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onion, stirring occasionally, until caramelized, about 20 minutes. Tip: A pinch of salt can help draw out the onions’ natural sugars.
3. In the same skillet, add the remaining olive oil and escarole, cooking until just wilted, about 3 minutes. Season with salt.
4. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an extra crispy edge, leave the crust slightly thicker.
5. Spread the caramelized onions and escarole evenly over the dough, then sprinkle with mozzarella cheese.
6. Transfer the pizza to the preheated stone or sheet and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.

Combining the crispiness of the crust with the melty cheese and the harmonious blend of sweet and bitter greens, this pizza is a testament to the beauty of simple ingredients. Serve it with a light arugula salad dressed in lemon vinaigrette to complement the flavors.

Escarole and Fennel Salad with Citrus Vinaigrette

Marrying the crisp bitterness of escarole with the sweet anise notes of fennel, this salad is a refreshing ode to winter’s bounty, dressed in a vibrant citrus vinaigrette that dances on the palate.

Ingredients

• Escarole – 1 head
• Fennel – 1 bulb
• Orange – 1
• Lemon – 1
• Olive oil – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Wash the escarole under cold water, then tear into bite-sized pieces. Spin dry in a salad spinner or pat dry with a clean towel to ensure the dressing adheres well.
2. Trim the fennel bulb, removing any tough outer layers. Slice thinly with a mandoline or sharp knife for uniform pieces that blend seamlessly with the escarole.
3. Zest the orange and lemon, then juice both fruits to yield approximately ¼ cup of citrus juice. Tip: Roll the fruits on the counter before juicing to maximize yield.
4. In a small bowl, whisk together the citrus juice, zest, olive oil, salt, and black pepper until emulsified. Taste and adjust seasoning if necessary, but remember the salad greens will temper the dressing’s acidity.
5. In a large salad bowl, combine the escarole and fennel. Drizzle with the citrus vinaigrette, tossing gently to coat every leaf without bruising the delicate greens. Tip: Add the dressing just before serving to maintain the salad’s crisp texture.
6. Let the salad sit for 5 minutes to allow the flavors to meld, then serve immediately. Tip: For an extra touch of elegance, garnish with shaved Parmesan or toasted walnuts.

Yielded with each forkful is a symphony of textures—crunchy, juicy, and tender—while the citrus vinaigrette brightens the earthy greens, making it a perfect starter or a light meal on its own. Serve it alongside grilled fish or chicken for a harmonious balance of flavors.

Summary

Kickstart your culinary adventure with these 18 flavorful escarole recipes, perfect for any occasion! Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your palate. Don’t forget to leave a comment with your favorite dish and share the love by pinning this article on Pinterest. Happy cooking!

Lorraine Koller