Are you looking for a new leafy green to add some excitement to your meals? Look no further than escarole, a slightly bitter and utterly delicious member of the endive family. With its slightly wilted texture and subtle flavor, escarole is the perfect addition to soups, salads, pasta dishes, and more. In this article, we’ll explore 20 flavorful escarole recipes that are sure to become new favorites.
From comforting soups like Garlicky Escarole and White Bean Soup to creative twists on classic pasta dishes like Pesto Pasta with Escarole, there’s something for everyone in our collection of escarole recipes. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire you to get cooking and try new things.
Garlicky Escarole and White Bean Soup
A hearty and comforting soup perfect for a chilly evening, this Garlicky Escarole and White Bean Soup combines the rich flavors of garlic, escarole, and cannellini beans with a hint of brightness from lemon.
Ingredients:
– 1 large head of escarole, chopped
– 4-5 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or lemon wedges for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the minced garlic and cook, stirring occasionally, until fragrant and lightly golden (about 5 minutes).
3. Add the chopped escarole and cook, stirring occasionally, until wilted (about 5-7 minutes).
4. Add the cannellini beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Stir in the Parmesan cheese.
6. Serve hot, garnished with parsley or lemon wedges if desired.
Cooking Time: 35-40 minutes
Escarole Salad with Lemon Vinaigrette
This refreshing salad combines the slightly bitter flavor of escarole with the brightness of lemon vinaigrette, perfect for a light and satisfying side dish or lunch.
Ingredients:
– 4 cups curly-leaf escarole
– 1/2 cup cherry tomatoes, halved
– 1/4 cup shaved Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp lemon juice
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. Wash the escarole leaves and dry them with a paper towel.
2. In a large bowl, combine the escarole, cherry tomatoes, Parmesan cheese, and parsley.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Pour the vinaigrette over the salad and toss to coat.
5. Serve immediately.
Cooking Time: 10 minutes
Braised Escarole with Olive Oil and Garlic
This classic Italian recipe showcases the humble escarole leaf in a rich and flavorful braise, perfect for accompanying pasta dishes or serving as a side to roasted meats. With its tender, slightly bitter flavor, braised escarole is sure to become a new favorite.
Ingredients:
– 1 large head of escarole, chopped
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 2 tablespoons white wine (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-low heat.
2. Add the minced garlic and cook for 2-3 minutes, or until fragrant.
3. Add the chopped escarole to the skillet, stirring to coat with the garlic-infused oil.
4. Season with salt and pepper to taste.
5. Cover the skillet with a lid and braise for 20-25 minutes, or until the escarole is tender and slightly caramelized.
6. If using white wine, add it to the skillet during the last 5 minutes of cooking.
Cooking Time: 25-30 minutes
Escarole and Sausage Stuffed Shells
Escarole and Sausage Stuffed Shells Recipe
This recipe combines the flavors of Italian sausage, escarole, and Parmesan cheese with jumbo pasta shells for a hearty and satisfying main course.
Ingredients:
– 12 jumbo pasta shells
– 1 pound sweet Italian sausage, casings removed
– 1 head escarole, chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook Italian sausage over medium-high heat, breaking up with spoon as it cooks, until browned and cooked through. Remove from heat and let cool slightly.
4. Add chopped escarole, garlic, Parmesan cheese, breadcrumbs, and beaten egg to the skillet. Stir until combined.
5. Stuff each pasta shell with the sausage-escarole mixture and place in a greased 9×13-inch baking dish.
6. Drizzle with olive oil and bake for 25-30 minutes or until shells are tender.
Cooking Time: 25-30 minutes
Creamy Escarole and Potato Soup
This hearty soup is a perfect blend of rich flavors and comforting warmth. With the earthy sweetness of escarole, the creaminess of potatoes, and a hint of garlic, this recipe is sure to become a new favorite.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 large head escarole, chopped (about 4 cups)
– 2-3 medium-sized potatoes, peeled and diced (about 2 cups)
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Pour in the chicken broth, chopped escarole, and diced potatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Escarole and Cannellini Bean Stew
This Italian-inspired stew combines the slightly bitter taste of escarole with the creamy texture of cannellini beans, making it a comforting and satisfying meal for any time of year.
Ingredients:
– 1 large head of escarole, chopped
– 1 can (15 ounces) of cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chopped escarole and cook until wilted, about 5-7 minutes.
5. Add the cannellini beans, thyme, salt, and pepper. Stir to combine.
6. Pour in the vegetable broth and bring the mixture to a simmer.
7. Reduce heat to low and let stew for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Grilled Escarole with Parmesan and Balsamic
This recipe brings a pop of flavor to your summer gatherings by grilling escarole, a slightly bitter leafy green, and topping it with the sweetness of balsamic glaze and the richness of parmesan cheese.
Ingredients:
– 1 head of escarole
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese
– 2 tablespoons balsamic glaze (or reduced balsamic vinegar)
– Fresh parsley leaves, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the escarole into thick slices and brush with olive oil. Season with salt and pepper.
3. Grill the escarole for 2-3 minutes per side, or until slightly charred and tender.
4. Meanwhile, combine Parmesan cheese and balsamic glaze in a small bowl.
5. Once the escarole is grilled, top each slice with the Parmesan-balsamic mixture.
6. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 10-12 minutes
Escarole and Bacon Quiche
This quiche combines the earthy flavor of escarole with the smoky richness of bacon, making it a perfect brunch or dinner option.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 6 slices of cooked bacon, crumbled
– 2 cups of chopped escarole
– 1 onion, diced
– 3 large eggs
– 1 cup of heavy cream
– Salt and pepper to taste
– Grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a skillet, sauté the escarole, onion, and bacon until the greens are wilted.
4. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Arrange the cooked escarole mixture in the pie crust, followed by pouring in the egg mixture.
6. Sprinkle with cheddar cheese (if using) and bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Escarole Pesto Pasta
This classic Italian dish combines the earthy flavors of escarole with the creaminess of pesto, all wrapped up in a delicious pasta package. Perfect for a quick and satisfying meal.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1/4 cup pesto
– 2 cups cooked escarole (wilted or sautéed)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Extra virgin olive oil for serving (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, combine cooked escarole and pesto. Stir until the greens are well coated with the sauce.
3. Add the cooked pasta to the skillet and toss until the noodles are well coated with the escarole-pesto mixture.
4. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese. If desired, drizzle with extra virgin olive oil for added richness.
Cooking Time: 15 minutes
Escarole and Chickpea Stir-Fry
This flavorful and nutritious stir-fry combines the bitterness of escarole with the creaminess of chickpeas, all in a quick and easy dish. Perfect for a weeknight dinner or lunch.
Ingredients:
– 1 head of escarole, chopped
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for some heat
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped escarole and cook until wilted, about 3-4 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Stir in the chickpeas, salt, pepper, and red pepper flakes (if using).
5. Cook for an additional 2-3 minutes, until the flavors are combined and the chickpeas are heated through.
Cooking Time: 10-12 minutes
Escarole and Goat Cheese Tart
This sweet and savory tart combines the earthy flavor of escarole with the creaminess of goat cheese, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups escarole leaves
– 1/4 cup goat cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
3. In a bowl, combine escarole leaves, crumbled goat cheese, olive oil, garlic, salt, and pepper.
4. Arrange the escarole mixture on one half of the pastry, leaving a 1-inch border around the edges.
5. Fold the other half of the pastry over the filling to form a triangle or square shape.
6. Seal edges by pressing with a fork.
7. Brush top with beaten egg for glaze.
8. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Escarole and Shrimp Scampi
Escape to the Italian coast with this flavorful and light Escarole and Shrimp Scampi recipe, perfect for a quick weeknight dinner.
Ingredients:
– 1 head of escarole, chopped
– 12 large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– 2 tablespoons white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the chopped escarole and cook until wilted, about 3-4 minutes.
4. Add the shrimp and cook for an additional 2-3 minutes until pink and cooked through.
5. If using white wine, add it to the skillet and simmer for 1 minute to reduce.
6. Stir in the butter until melted.
7. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Escarole and Sweet Potato Hash
A flavorful and nutritious side dish that combines the earthy sweetness of sweet potatoes with the tanginess of escarole, perfect for a comforting breakfast or brunch.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 head of escarole, chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon apple cider vinegar (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper until well coated.
3. Spread sweet potato mixture on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add chopped onion and cook for 3-4 minutes, or until translucent.
5. Add garlic and cook for an additional minute.
6. Add chopped escarole to the skillet and cook until wilted, about 3-4 minutes.
7. Combine roasted sweet potatoes with cooked escarole mixture in a large bowl.
8. Season with salt, pepper, and apple cider vinegar (if using).
9. Serve hot.
Cooking Time: 35-40 minutes
Escarole and Fennel Risotto
This creamy risotto combines the earthy sweetness of escarole with the anise-like flavor of fennel, creating a unique and delicious Italian-inspired dish.
Ingredients:
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bulb escarole, chopped (about 2 cups)
• 2 stalks fennel, chopped (about 1 cup)
• 1/4 cup white wine (optional)
• 1 tablespoon butter
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; cook until translucent, about 3-4 minutes.
3. Add escarole and fennel; cook, stirring occasionally, until tender, about 5 minutes.
4. Add Arborio rice; cook for 1 minute, stirring constantly.
5. If using wine, add it to the pan; cook until absorbed, about 2 minutes.
6. Warm broth in a separate pot. Add 1/2 cup at a time to rice mixture, stirring constantly and allowing each portion to absorb before adding more.
7. Cook for 20-25 minutes or until rice is tender and creamy.
8. Stir in butter; season with salt and pepper.
9. Serve with Parmesan cheese, if desired.
Cooking Time: 25-30 minutes
Escarole and Roasted Garlic Dip
This creamy dip is a perfect blend of earthy escarole and rich roasted garlic, making it a delicious accompaniment to crackers, vegetables, or chips.
Ingredients:
– 1 head of escarole, chopped
– 4 cloves of garlic, peeled and separated
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Wrap the garlic cloves in foil and roast for 30-40 minutes, or until soft and mashed.
3. In a blender or food processor, combine chopped escarole, roasted garlic, mayonnaise, sour cream, lemon juice, salt, and pepper. Blend until smooth.
4. Taste and adjust seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 40-50 minutes (including roasting time)
Escarole and Turkey Meatball Soup
This hearty soup combines the earthy flavor of escarole with the comforting warmth of turkey meatballs, making it a perfect meal for a chilly day.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 2 cups chicken broth
– 2 cups water
– 2 tablespoons olive oil
– 1 large head escarole, chopped (about 4 cups)
Instructions:
1. Preheat oven to 400°F.
2. In a medium bowl, combine turkey, breadcrumbs, egg, Parmesan cheese, oregano, salt, and pepper. Mix well with your hands until just combined.
3. Form into meatballs and place on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 18-20 minutes or until cooked through.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add chicken broth, water, and escarole to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until escarole is tender.
6. Add cooked meatballs to the pot and simmer for an additional 2-3 minutes.
Cooking Time: 35-40 minutes
Escarole and Blue Cheese Flatbread
A flavorful flatbread that combines the earthy sweetness of escarole with the pungency of blue cheese, perfect for a quick and satisfying snack or light meal.
Ingredients:
– 1 sheet of puff pastry, thawed
– 1/4 cup olive oil
– 2 cups mixed greens (escarole, arugula, etc.)
– 1/2 cup crumbled blue cheese (such as Gorgonzola or Roquefort)
– Salt and pepper to taste
– Freshly ground black pepper, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to about 1/8 inch thickness.
3. Brush the pastry with olive oil, leaving a 1-inch border around the edges.
4. Top the pastry with mixed greens and crumbled blue cheese.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the crust is golden brown and the cheese is melted.
7. Sprinkle with freshly ground black pepper before serving.
Cooking Time: 15-20 minutes
Escarole and Lentil Salad
This hearty salad combines the slightly bitter flavor of escarole with the nutty taste of lentils, all tied together with a tangy vinaigrette.
Ingredients:
– 4 cups curly escarole, chopped
– 1 cup cooked green or brown lentils
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped escarole and cooked lentils.
2. In a small bowl, whisk together the olive oil and apple cider vinegar.
3. Pour the vinaigrette over the escarole mixture and toss to combine.
4. Top with crumbled feta cheese and season with salt and pepper to taste.
Cooking Time: 15 minutes
Escarole and Mushroom Stir-Fry
A flavorful and nutritious stir-fry that combines the earthy sweetness of mushrooms with the slightly bitter taste of escarole, all wrapped up in a savory sauce.
Ingredients:
– 1 bunch of escarole, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chopped escarole and stir-fry until wilted, about 2-3 minutes.
5. In a small bowl, whisk together soy sauce and salt. Pour over the vegetables and stir to combine.
6. Taste and adjust seasoning as needed. If using Parmesan cheese, sprinkle on top and serve.
Cooking Time: 10-12 minutes
Escarole and Chorizo Tacos
This recipe combines the earthy sweetness of escarole with the spicy kick of chorizo, all wrapped up in a crispy taco shell. It’s a unique and delicious twist on traditional tacos that’s sure to please.
Ingredients:
– 1 head of escarole, chopped
– 1 pound chorizo sausage, casings removed
– 1/2 medium onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, sour cream
Instructions:
1. Cook the chorizo in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion, jalapeño, and garlic to the skillet and cook until the vegetables are softened.
3. Stir in the chopped escarole and cook until wilted.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the chorizo-escarole mixture onto a warmed tortilla and topping with your desired toppings.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your cooking game with these mouth-watering escarole recipes! From comforting soups and hearty stews to vibrant salads and savory pasta dishes, this collection has something for everyone. Discover the versatility of escarole as it’s paired with garlic and white beans in a rich soup, or tossed with sausage and shells in a satisfying casserole. Whether you’re looking for a quick weeknight meal or a show-stopping brunch, these 20 recipes will inspire your culinary creativity and leave your taste buds singing!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
