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Escarole is a unique green that is part of the chicory family (related to radicchio and endive). Escarole leaves that grow on the outside of the rosette have the most intense flavor as opposed to the creamy blanched heart that is more mild. High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. 

QUICK IDEAS: Try tossing a few escarole leaves into a mild salad, serving some quickly wilted with lemon juice, or stir chopped escarole into soup.

Grilled Escarole with Peaches, Prosciutto, Mozzarella + Basil Oil
from 20 dollar, 20 minute meals by Caroline Wright

1/2 cup fresh basil leaves (or parsley)
1 tbsp balsamic vinegar
1 small head escarole
2 peaches
4 oz. prosciutto (about 8 slices)
1 lb fresh mozzarella 

1) Preheat a grill pan over medium-high heat. Puree 1/4 cup olive oil and 1/2 cup basil in a blender until smooth; strain and set the basil oil aside. 
2) In a large serving bowl, whisk together 1 tbsp olive oil and 1 tbsp balsamic vinegar; season with salt and pepper. Cut 1 small head escarole in half lengthwise and toss in the bowl till coated with dressing. 
3) Cook the escarole on the hot grill pan, turning once, until charred in spots, 3-4 min. Cut each section of escarole in half lengthwise again, making quarters; arrange on a platter with 2 peaches, cut into wedges; 4 oz. prosciutto, torn into strips; and 1 lb. fresh mozzarella, pulled into pieces. 
4) Before serving, drizzle with the basil oil and season with salt. 

Saute of Winter Greens and Shiitake Mushrooms
from The Santa Monica Farmers Market Cookbook

4 tbsp extra virgin olive oil
1 lb fresh shiitake mushrooms, stems trimmed, caps thinly sliced
3/4 cup vegetable broth or low salt chicken broth
2 bunches swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1 inch wide ribbons
1 head of escarole, rinsed, leaves cut into 1 inch wide ribbons
2 cups chopped onions
4 garlic cloves, chopped
1/4 tsp dried crushed red pepper

1) Heat 2 tbsp oil in extra large skillet or wok over high heat. Add mushrooms, sprinkle with salt and pepper. Saute until brown, about 10 min. 
2) Transfer to bowl. Pour 1/4 cup broth into same skillet. Add 1/3 of greens. Sprinkle with salt and pepper. Toss until wilted but still green, about 2 min. Transfer to large strainer set over bowl. Repeat 2 more times with remaining broth and greens. 
3) Heat 2 tbsp oil in same skillet over medium high heat. Add onions, Saute until beginning to color, about 5 min. Add garlic and crushed red pepper; stir 1 minute. add greens and mushrooms, toss to heat through, about 2 min. season with salt and pepper. Transfer to bowl. 

Escarole Soup with Meatballs
From Gourmet via

For Soup:
1 onion, chopped fine (or equivalent in scallions)
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried
1 tablespoon olive oil
1/2 pound escarole (about 1/2 head), cut crosswise into 1/2 inch strips, washed well and dried
3 1/2 cups chicken or vegetable broth
1/4 cup orzo or other small pasta or white beans

For Meatballs:
1/4 pound ground turkey or beef or mixture
3 tablespoons fine fresh bread crumbs
1 egg 
1 scallion, minced
1 tablespoon freshly grated Parmesan
1 tablespoon olive oil

1/8 teaspoon salt, or to taste
2 teaspoons fresh lemon juice or apple cider vinegar

1) In a large heavy saucepan cook onion and rosemary in oil over moderate heat, stirring, until onion is softened.
2) Add escarole, stirring to coat with oil, and cook, covered, 1 minute. 
3) Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes.
Make meatballs while soup simmers:
4) In a bowl combine all meatball ingredients except oil and season with salt and pepper. 
5) Form mixture into meatballs about 1 inch in diameter. In a heavy 9-inch skillet heat oil over moderately high heat until hot but not smoking and brown meatballs about 3 minutes (meatballs will not be cooked through).
6) Add meatballs to soup and simmer, partially covered, 5 minutes. 
7) Stir in lemon juice, and salt and pepper to taste.

Escarole Rolls 

2 heads of escarole, leaves separated
Fine sea salt 
1 1/4 cups fine breadcrumbs
1 tablespoon salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
1 flat anchovy fillet (optional)
1 tablespoon extra-virgin olive oil
2 teaspoons cornstarch
1 cup whole milk 
3/4 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper

1) Cook escarole in a large pot of salted boiling water for 2 minutes, drain and let cool. 
2) Meanwhile, in a large skillet over medium heat, toast breadcrumbs, tossing occasionally, until lightly browned, 8 minutes.
3) Finely chop enough of the escarole leaves to make 2/3  cup, then finely chop together with capers and anchovy. 
4) In a bowl, stir together escarole mixture with 1 cup breadcrumbs and oil.
5) On a clean work surface, spread out remaining escarole leaves and, with stems facing inward, form into 8 (7- x 7-inch) squares. 
6) Divide escarole/breadcrumb mixture among squares and spread over top, leaving a 1-inch border. 
7) Starting at the bottom of each square, begin rolling up squares, stopping at halfway point, then fold in ends and continue rolling (like a burrito).
8) Bring a few inches of water to a boil in pot. Steam rolls above the water, about 1/2 inch apart and in batches, if necessary, until heated through, about 3 minutes. (A perforated steamer insert would work, or a metal strainer set on top of the pot would work, too)
9) Meanwhile, in a bowl stir together cornstarch and 1 tablespoon cold water. In a heavy medium saucepan bring milk just to a boil. Whisk in cornstarch mixture and cheese, bring to a boil, then reduce to a simmer and cook, stirring occasionally, until sauce is thickened, about 5 minutes. Season sauce with salt and pepper to taste. 
10) Divide sauce among serving plates; top with rolls. Sprinkle with remaining breadcrumbs.  

Escarole with Pine Nuts
From Food Network 

1 tablespoon olive oil
1/4 cup thinly sliced onion or scallion
3 cloves garlic, minced (or garlic scapes)
1 head of escarole, washed, dried and coarsely chopped
1/2 cup chicken or vegetable broth
1/4 teaspoon chili flakes
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
1/4 cup pine nuts or sunflower seeds, toasted in a dry skillet for 2 minutes until fragrant and golden brown

1) Heat the oil in a large saute pan over medium heat. Add the onions and cook, stirring, until soft, about 2 minutes. 
2) Add the garlic and cook for 1 minute more. 
3) Add the escarole and cook, stirring, until it has wilted, about 5 minutes. 
4) Add the broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. 
5) Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving.

Escarole with Bacon, Dates, and Warm Vinaigrette
for step-by-step pictures

1 head of escarole, coarsely torn
6 Medjool dates, halved, pitted, diced
1/2 cup walnut pieces, toasted
5 bacon slices, cut crosswise into strips
1/3 cup walnut oil or extra-virgin olive oil
1 onion, chopped or sub in scallions
2 tablespoons red wine vinegar
Fine sea salt

1) Combine escarole, dates, and walnuts in large bowl. 
2) Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
3) Discard drippings from skillet; add walnut oil. Place over low heat. Add onion and sauté until soft, about 3 minutes. 
4) Remove skillet from heat and add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. 
5) Gradually add warm dressing to salad, tossing to coat. Divide among plates.