426 escarole olive Recipes

pecan halves, olive oil, champagne vinegar, dijon mustard, shallots, finely minced, salt, ground pepper, head escarole , clean, dried, and torn into pieces

olive oil, carrot, diced, onion, finely diced, celery, finely diced, garlic cloves, thinly sliced, chopped parsley, low sodium chicken broth, water, diced tomatoes, brown lentils, parmesan cheese, rind (about 2 inches by 4 inches), bay leaves, head escarole , cut into 1/2 inch wide strips (about 8 oz), salt, pepper, parmesan cheese (to garnish )

olive oil, boneless pork chops (1 inch thick ), kosher salt and black pepper, red onion, cut into 1/4-inch-thick rings, balsamic vinegar, head escarole , torn into large pieces

whole garlic head, great northern beans, rinsed, drained, and divided, chopped fresh sage, olive oil, chopped escarole (about 1 lb), fat-free , less-sodium chicken broth, basic marinara, freshly ground black pepper, kidney beans, rinsed and drained, pink beans, rinsed and drained, grated fresh parmesan cheese, sage sprigs (optional)

olive oil, onion, chopped, garlic, crushed, cannellini beans with liquid, diced tomatoes, drained, shredded carrots, cooked, shredded chicken, frozen chopped spinach, thawed and drained, chopped escarole, shredded pecorino-romano cheese , or to taste

extra-virgin olive oil, prechopped onion, sliced fennel bulb, minced garlic, links sweet turkey italian sausage, casings removed, fat-free , lower-sodium chicken broth, water, no-salt-added cannellini beans or other white beans, rinsed and drained, chopped escarole, grated parmesan cheese

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

extra virgin olive oil, divided, sliced garlic, divided (1-2 cloves), crushed red pepper flakes (to taste), escarole, trimmed, tomato, chopped, carrot, finely chopped, celery, finely chopped, cooked white beans (canned are ok), vegetable stock, salt and pepper, to taste, freshly grated parmesan cheese (to garnish ) (optional)

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

olive oil, onion, chopped, garlic cloves, minced, stalk celery, chopped fine, cannellini beans, drained, chicken broth, head escarole , washed 3 times and coarsley chopped, parmesan cheese, pepper, shell pasta

olive oil, sliced garlic, chili flakes (to taste), escarole, cooked white beans, chicken stock or 3 cups water, tomatoes, salt and pepper

olive oil, raisins, pine nuts, crushed red pepper, garlic cloves, minced, vegetable broth, escarole, coarsely chopped (about 2 heads ), sea salt, lemon wedges

extra-virgin olive oil, butter, bread crumbs, chopped green onions, lemons , zested, plus 1/2 lemon, escarole, thinly sliced, salt and freshly ground black pepper, a few grates nutmeg, chicken stock, a drizzle honey

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

extra-virgin olive oil, heads escarole, cleaned, rinsed and dried, red onion, sliced thin, honey, currants , or raisins, salt and freshly ground black pepper

olive oil, onion, finely chopped, carrots, finely chopped, garlic, minced, chicken broth, white cannellini beans, drained, fresh sage leaves , cut into chiffonade, escarole or romaine lettuce, cut into chiffonade, chopped italian parsley, salt and pepper

olive oil, garlic cloves, crushed, coarsely chopped escarole, diced seeded plum tomatoes, chopped fresh basil, chopped fresh sage, salt, pepper, chickpeas (garbanzo beans), drained, cooked penne (about 2 1/2 cups uncooked tubular-shaped pasta), red wine vinegar

head escarole , coarsely torn (7- to 8-oz), medjool dates, halved, pitted, diced, walnut pieces, toasted, bacon , cut crosswise into strips, walnut oil or 1/3 cup extra-virgin olive oil, shallot, chopped, red wine vinegar, fine sea salt