7193 berry escarole Recipes

head escarole (1 lb), tough ribs discarded and leaves thinly sliced (8 cups), olive oil, onion, chopped, garlic clove, chopped, celery rib, cut diagonally into 1/8-inch-thick slices, carrots, cut diagonally into 1/8-inch-thick slices, chicken broth or vegetable broth, water, white beans such as cannellini, rinsed and drained, grated parmesan

frozen shelled edamame (soybeans; 9 oz), red-wine vinegar, sugar, salt, black pepper, extra-virgin olive oil, escarole, trimmed and cut crosswise into very thin strips (8 cups), chopped fresh mint, grated parmigiano-reggiano (2/3 cup)

olive oil, kielbasa sausage, diced, garlic cloves, chopped, head escarole, coarsely chopped, low-salt chicken broth, cannellini (white kidney beans), grated parmesan cheese

garlic cloves, minced, olive oil, chopped onion, chicken broth (preferably low-salt), dried oregano, crumbled, tiny pasta shapes , such as egg flakes or pastina, head (about 1 lb) of escarole, washed well and cut into 1/2-inch-wide strips, hard-boiled eggs , sliced thin lengthwise, coarsely grated parmesan

navel oranges (1 lb total ), fennel bulbs (sometimes called anise; 1 3/4 lb total), stalks discarded and bulbs halved lengthwise, white-wine vinegar, salt, black pepper, olive oil, heads escarole (2 lb total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces

olive oil, shallots, thinly sliced (1 1/3 cups), fresh lemon juice, salt, black pepper, pitted prunes (5 oz), finely chopped, head escarole (1 lb), tough ribs and outer leaves discarded and inner leaves and tender ribs cut crosswise into 1/2-inch-wide strips (8 cups)

egg, water, plain dried breadcrumbs, lean ground turkey, freshly grated parmesan cheese, chopped fresh italian parsley, garlic cloves, minced, salt, ground black pepper, more) low-salt chicken broth, chopped peeled carrots, orzo (rice-shaped pasta), coarsely chopped escarole (about 1/2 medium head )

head of escarole , coarsely torn, medjool dates, halved, pitted, diced, walnut pieces, toasted, bacon slices, cut crosswise into strips, walnut oil or extra-virgin olive oil, shallot, chopped, red wine vinegar, fine sea salt

olive oil, fresh lime juice, serrano chile, minced, escarole salad mix (about 7 oz), cannellini (white kidney beans), drained, rinsed, kalamata olives, pitted, halved, toasted pepitas (pumpkin seeds) or pine nuts

minced garlic, extra-virgin olive oil, dried currants, cider vinegar, salt, black pepper, heads escarole (2 lb), dark outer leaves removed and pale green and yellow inner leaves torn into bite-size pieces (16 cups), fresh flat-leaf parsley leaves, hazelnuts, toasted and chopped

garlic clove, minced and mashed to a paste with 1/4 tsp salt, flat anchovy fillet, or to taste, chopped, balsamic vinegar, fresh lemon juice, dijon-style mustard, olive oil, escarole, rinsed , spun dry, and torn into pieces, fresh spinach leaves, washed well , spun dry, and torn into pieces, chopped red onion

olive oil, divided, granny smith apple, cored, cut into 1/3-inch-thick wedges, walnut halves, sugar, chopped shallots, apple cider vinegar, head of escarole , cut into 3/4-inch-thick strips (6 cups packed), sliced radicchio, thick slices saint andre cheese

head of escarole (about 13 oz), halved lengthwise, extra-virgin olive oil, divided, plus additional for brushing, coarse kosher salt, divided, freshly ground black pepper, red wine vinegar, garlic clove, minced , plus 1 garlic clove, halved, batarde slices or large baguette slices or four 5x3-inch country-style bread slices, cut in half crosswise, thick slices applewood-smoked bacon , halved crosswise, balls burrata cheese , each cut into 4 slices, mostarda

olive oil, garlic cloves, finely chopped, vegetable broth, water, divided, diced tomatoes in juice with italian herbs, farfallini or other small pasta, chopped fresh marjoram, garbanzo beans (chickpeas), drained, sliced escarole (about 1 medium head ), freshly grated parmesan cheese

red-wine vinegar, olive oil, heads of escarole, rinsed and spun dry, fresh tarragon leaves, chopped fine

pecans, citrus vinaigrette, kosher salt , freshly ground pepper, vegetable oil, heads treviso or other radicchio, each cut into 8 wedges with some core attached, head escarole , torn into large pieces (about 10 cups), ricotta salata (salted dry ricotta) or feta, crumbled (about 1/2 cup)

portabella mushrooms , stems discarded and caps cut into 1-inch pieces, garlic cloves, minced, olive oil, escarole, coarsely chopped, onions, thinly sliced, salt, black pepper, eggs, lightly beaten, heavy cream, vegetable stock , heated, country bread loaf, cut into 1-inch cubes (8 cups)