Showing results 1 - 6 of 6 for escarole.
Italians incorporate an abundance of vegetables into their diet. This is a very typical and simple preparation of a traditional Campanese vegetable, escarole. Serve as a side vegetable with your favorite entrée; goes great with fish, beef or pasta with a hearty tomato sauce.
Red snapper and tilapia fillets are delicious prepared this same way, too. Make sure to cook the escarole until it's wilted and just tender for a great savory addition.
Escarole, fresh radishes and peas bring the simple joy of a new spring garden to this delectably satisfying pasta salad. Serve with a dry, crisp white wine and crusty bread for a light lunch or dinner.
For a variation on the typical green salad, try this warm winter version. Gently sautéed curly endive or escarole and radicchio create the base, while capers, olives, currants, pine nuts and orange zest make this salad dance in your mouth. Add crisp bacon, grilled sausage, or prosciutto for a heartier dish.
This fragrant soup, with a foundation of vitamin-rich farro grain, will both satisfy your appetite and warm you up on a chilly winter day. The full flavors of Italian sausage and mushrooms combine with carrots, celery, escarole and onions for a truly hearty meal. This rare grain can easily be substituted with spelt, another ancient form of wheat that is more readily available.
Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple, nutritious side dish that pairs well with hearty entrées. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe.