Braised escarole

A savory flavor profile enlivens this quick and easy take on braised greens. We started with a generous 2 pounds of leafy, slightly bitter escarole. To fit everything in the pot, we sautéed half of the greens before adding the rest. We then removed the lid to allow most of the remaining liquid to evaporate as the escarole finished cooking. Chopped onions, browned to bring out their sweetness, served as a simple flavor foundation. For seasoning, we combined hoisin sauce, soy sauce, rice…

A delicious and simple preparation of a traditional Italian vegetable.

Italian Escarole and Beans is a hearty and nutritious dish that combines tender escarole with creamy cannellini beans in a flavorful broth. This traditional Italian recipe is simple yet satisfying, showcasing the earthy flavors of escarole complement

One of the nicest smells in the world—in my humble opinion—is the scent of bread baking. It’s nice in all seasons, but especially in colder months. To walk into a bakery on a frigid snowy day, pushing open the door and stepping into the warm, yeasty-smelling air, is an extremely pleasurable moment.

Pasquale Sciarappa on Instagram: "Escarole & Beans 🫘 😋 This recipe is a staple in our household during the winter months 🤌 Ingredients: 1 head of Escarole, base removed, trimmed and washed 1/2 lb. Cannellini Beans, dry 1/2 Sweet Onion, thinly sliced 4 Garlic Cloves, thinly sliced 1 cup Chicken Broth Bread, optional, on side for dipping Extra Virgin Olive Oil Salt, to taste Black Pepper, to taste Which version of Escarole & Beans do you prefer?"

Sauteed escarole is not only flavorful and super delicious, but it’s also super easy to make and a nutritious, quick weeknight side dish. It’s made with escarole, olive oil, garlic and lemon juice to give it a perfect blend of irresistible flavors. Plus, it’s low carb, gluten-free and Vegan.

I think escarole is such an underrated green! It’s packed with nutrients, and when it’s cooked down, it turns soft and buttery. I love to cook it simply with some garlic and shallot to really let the flavor of the escarole shine through.

Stuffed Escarole Baked in the Oven

I think escarole is such an underrated green! It’s packed with nutrients, and when it’s cooked down, it turns soft and buttery. I love to cook it simply with some garlic and shallot to really let the flavor of the escarole shine through.

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more…