576 bellias escarole Recipes

olive oil, unsalted butter, anchovy fillets packed in oil, drained, garlic cloves, finely chopped, drained capers, chopped, radishes, trimmed, quartered, shrimp, peeled, deveined, head of escarole , torn into large pieces (about 10 cups), grated parmesan, fresh lemon juice, kosher salt , freshly ground pepper

thick) center slices sourdough bread (from a 9- to 10-inch round), extra-virgin olive oil, onion or fig jam, chilled taleggio or italian fontina, sliced, escarole , center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

lentils (11 oz), rinsed well, water, reduced-sodium chicken broth, turkish or 1/2 california bay leaf, garlic cloves, finely chopped, divided, extra-virgin olive oil, sweet italian sausage links , cut into 1-inch pieces, onion, finely chopped, carrots, finely chopped, celery ribs, finely chopped, tomato paste, escarole, chopped (4 cups packed), red-wine vinegar, croutons

lemon, olive oil, garlic cloves, very thinly sliced, country ham or prosciutto, cut into matchstick-size pieces (about 1/2 cup), crushed red pepper flakes, heads of escarole (about 2 lb), leaves torn into medium pieces (16 packed cups), kosher salt and freshly ground black pepper, unsalted butter

navel oranges, red-wine vinegar, extra-virgin olive oil, dijon mustard, head escarole , torn into 2- to 3-inch pieces (12 cups), belgian endives, leaves separated and halved crosswise

skirt steak, cut into 4 portions, head of escarole, sea salt and freshly ground black pepper, a little extra virgin olive oil, unsalted butter, thick slice of chewy peasant style bread, generous 3/4 cup (180ml) extra-virgin olive oil, shelled hazelnuts, grated or finely shredded zest of 1 orange, orange juice, garlic clove, peeled, oregano, leaves only

extra-virgin olive oil, divided, anchovy fillets, chopped, dried crushed red pepper, garlic cloves, minced, escarole (about 1 large head ), cut into 1- to 2-inch strips, water, spaghettini, freshly grated pecorino romano cheese

head of escarole , torn into large bite-size pieces (about 8 cups), bacon slices, extra-virgin olive oil, white balsamic vinegar, chopped shallots, hard-boiled eggs, chopped, log soft fresh goat cheese, coarsely crumbled

extra-virgin olive oil, sliced stemmed fresh shiitake mushrooms (about 2 oz), garlic cloves, minced, dried crushed red pepper, canned low-salt chicken broth, coarsely chopped trimmed escarole (about 1 large bunch), pasta shells (about 5 oz), skinless roasted chicken, sliced drained oil-packed sun-dried tomatoes, grated parmesan cheese

black radishes, sliced very thinly into half -rounds, apple , cut into small chunks, head of escarole, washed and broken into bite-sized pieces, sage vinaigrette

dry white wine (such as viognier or gewurztraminer), extra-virgin olive oil, white wine vinegar, head escarole , torn into 1 1 /2-inch pieces, head belgian endive , cut into 1-inch pieces, arugula, stemmed , cut into 1 1/2-inch pieces, stalk celery , thinly sliced on diagonal, red delicious apple, halved, cored, thinly sliced, pecans, toasted, shaved parmesan cheese

olive oil, fresh shiitake mushrooms, stemmed, caps sliced 1/2 inch thick, thick slice pancetta,* chopped, red wine vinegar, worcestershire sauce, tomato paste, dijon mustard, brandy, head escarole , cut into 1-inch pieces

olive oil, chopped onion, carrot, cut into small dice, garlic cloves, peeled , flattened, escarole (about 1/2 large head ), more) canned vegetable broth or low-salt chicken broth, cooked great northern beans or two 15-oz cans cannellini (whitekidney beans), rinsed, drained, diced tomatoes, drained, freshly grated parmesan cheese

olive oil, garlic cloves, minced, canned low-salt chicken broth, fresh oregano or 1 tsp dried, tubetti or small elbow macaroni, sliced escarole, sliced cooked pork , smoked pork chops or ham (about 6 oz), cut into strips, freshly grated parmesan cheese (about 2 oz)

frisee (french curly endive) or chicory, white and pale green ribs and leaves cut into bite-size pieces (6 cups), escarole, white and pale green ribs and leaves cut into bite-size pieces (4 cups), red or green belgian endive, trimmed and cut crosswise into 1/2-inch-thick slices (4 cups), kosher salt , or to taste, extra-virgin olive oil , or to taste, red-wine vinegar , or to taste

head of escarole , cut crosswise into 1-inch-wide ribbons (about 10 cups), pasta shells (about 3 1/2 cups), olive oil, sweet italian turkey sausage (about 3 links), casings removed, red onion , cut through root end into thin wedges, fennel seeds, crushed, sliced drained oil-packed sun-dried tomatoes, grated pecorino romano cheese

thick fish fillets with skin (such as salmon or black sea bass), coarse kosher salt, olive oil, divided, garlic cloves, finely chopped, head of escarole, coarsely chopped (about 8 cups packed), sherry wine vinegar, divided

lemon, thinly sliced, albacore tuna fillet, cut into 1/3-inch-thick slices, olive oil (for poaching), green onion, thinly sliced (about 1/4 cup), coarsely chopped escarole (about 4 oz), baby lima beans, drained, chopped fresh parsley, divided, white balsamic vinegar