218 black escarole Recipes

black beans, drained and rinsed, kosher salt, red onion, peeled and finely chopped, white wine vinegar, freshly ground black pepper, olive oil, chopped chipotle chilies in adobo sauce (found in the international aisle), chopped fresh cilantro leaves, head escarole, washed and trimmed of tough leaves, store-bought guacamole, ripe avocado, sliced, lime, cut into wedges

escarole , tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup), garlic, finely chopped, salt, freshly ground black pepper, chopped anchovy fillets plus 2 whole fillets, lemon juice, extra-virgin olive oil, hard-cooked eggs, cooled, peeled , and grated on the large holes of a box grater

extra-virgin olive oil, chopped escarole, water, minced fresh garlic, crushed red pepper, salt, cannellini beans, rinsed and drained, grated lemon rind, lemon juice, black pepper

escarole head, olive oil, garlic cloves, thinly sliced, fresh lemon juice, kosher salt, freshly ground black pepper

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

escarole, chopped, ground beef, garlic powder, black pepper, locatelli cheese, bread crumbs, egg, chicken breasts, split into 6 pieces, stalks celery, carrots, peeled, dozen large eggs, locatelli cheese, salt, black pepper

tomatoes, each cut in 6 wedges, olive oil, kosher salt and ground black pepper, to taste, dried tarragon or 1/2 tsp chopped , fresh tarragon, cannellini beans, drained and rinsed, garlic, halved, white wine vinegar, extra-virgin olive oil, kosher salt , to taste, hot pepper sauce, water, escarole lettuce mix , including radicchio, escarole, frisee, chicory and mache or, same lettuce in heads , cleaned of damaged leaves, cored, washed and, scallions, trimmed and sliced, pitted black olives, quartered

escarole (broad leaf type, head), olive oil, wine vinegar, garlic cloves (pressed or finely minced and crushed ), drops balsamic vinegar, sea salt (adjust if using anchovies), black pepper, basil leaves, oregano leaves, black olives , medium sized or 1 (8 oz) container oil cured greek olives, hot red pepper flakes, vidalia onions, sliced thinly or 1 large red onion, english cucumber , quartered lengthwise, sliced into 1 in chunks, anchovies (optional)

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

olive oil, heads escarole - rinsed, dried and chopped, lemon juice, capers, salt, kalamata olives, ground black pepper to taste

honey, whole-grain mustard, lemon, juiced, extra-virgin olive oil, kosher salt and freshly ground black pepper, head escarole, washed and hand torn

head escarole (about 1 1/4 lbs.), tomatoes, carrots, onion, olive oil or 2 tbsp salad oil, chicken broth, instant beef bouillon, ground black pepper, tortellini

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)

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)

escarole (about 1 medium head ), garlic cloves, finely chopped, olive oil, tomatoes, ripe, chopped or 1 cup italian tomato, diced and peeled, crushed red pepper flakes, chicken broth (or use water, i prefer chicken) or 4 cups beef broth, preferably homemade (or use water, i prefer chicken), cannellini beans (cooked or canned , i prefer blackeye peas) or 3 cups great northern beans (cooked or canned, i prefer blackeye peas), elbow macaroni (i omit this) or 1 cup pasta shells (i omit this), salt & freshly ground black pepper, pecorino romano cheese or 1/4 cup parmigiano-reggiano cheese, freshly grated

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

escarole, cut in 1 inch pieces, water, olive oil, garlic, minced, tomato paste, chickpeas, drained and rinsed, black pepper, elbow macaroni, parmesan cheese

bacon, chopped, onion, chopped, garlic cloves, thinly sliced, escarole, chopped (about 16 oz), sugar, ground black pepper, water, vegetable bouillon, cannellini beans or 1 (16 oz) can other white beans, rinsed and drained