Zesty, versatile, and packed with flavor—escarole is about to become your new favorite leafy green. Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or a fresh seasonal side, these 32 recipes have you covered. Dive in and discover delicious ways to transform this underrated veggie into meals everyone will love!
Garlic Sautéed Escarole
Dinner tonight? Let’s keep it simple and delicious. Garlic sautéed escarole is your answer—it’s a quick, flavorful side that transforms a humble green into something special with just a few pantry staples. You’ll love how the bitterness mellows into savory goodness.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large head of escarole, washed and roughly chopped (don’t worry about drying it completely—a little water helps it steam later)
– 3 tablespoons extra virgin olive oil, my go-to for its fruity flavor
– 4 cloves garlic, thinly sliced (fresh is key here for that punch)
– ¼ teaspoon red pepper flakes, for a subtle kick
– ½ teaspoon kosher salt
– Freshly ground black pepper, to finish
Instructions
1. Heat the extra virgin olive oil in a large skillet over medium heat for about 1 minute until it shimmers lightly.
2. Add the thinly sliced garlic and red pepper flakes, stirring constantly for 30–45 seconds until the garlic is fragrant and just starting to turn golden—watch closely to avoid burning.
3. Tip in the chopped escarole all at once; it will sizzle and wilt quickly.
4. Sprinkle the kosher salt over the greens and toss everything together with tongs for even coating.
5. Cook for 5–7 minutes, stirring occasionally, until the escarole is tender but still has a slight bite and most of the liquid has evaporated.
6. Remove the skillet from the heat and season generously with freshly ground black pepper.
7. Transfer to a serving dish immediately to prevent overcooking.
Velvety and aromatic, this dish balances the escarole’s natural bitterness with the sweet, toasty garlic. Serve it warm alongside grilled chicken or toss it into pasta for an easy weeknight upgrade—the leftovers even taste great cold in salads.
Escarole and White Bean Soup
Just when you need a cozy hug in a bowl, this escarole and white bean soup delivers. It’s hearty, healthy, and comes together with minimal fuss—perfect for a chilly evening when you want something satisfying without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for that rich flavor)
– 1 medium yellow onion, diced (I like it finely chopped for even cooking)
– 2 cloves garlic, minced (fresh is best here, trust me)
– 1 head escarole, roughly chopped (rinsed well to remove any grit)
– 2 (15-ounce) cans cannellini beans, drained and rinsed (I prefer low-sodium for better control)
– 4 cups vegetable broth (homemade if you have it, but store-bought works fine)
– 1 teaspoon dried oregano (crush it between your fingers to release the aroma)
– Salt and black pepper (to season as you go)
– Grated Parmesan cheese for serving (optional, but it adds a nice salty kick)
Instructions
1. Heat the extra virgin olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to let it burn.
4. Add the roughly chopped escarole to the pot and cook, stirring frequently, until wilted down, about 3-4 minutes.
5. Pour in the vegetable broth and bring the mixture to a gentle boil over medium-high heat.
6. Reduce the heat to low and stir in the drained cannellini beans and dried oregano.
7. Simmer the soup uncovered for 20 minutes to let the flavors meld together, stirring occasionally.
8. Season with salt and black pepper to your liking, starting with 1/2 teaspoon of salt and adjusting as needed.
9. Ladle the soup into bowls and top with grated Parmesan cheese if desired.
Really, the texture is wonderfully hearty with tender beans and silky escarole, while the flavors are earthy and comforting. Try serving it with a crusty bread for dipping, or add a squeeze of lemon for a bright twist—it’s versatile enough to make your own.
Escarole Salad with Lemon Dressing
A bright, zesty salad that’s perfect for shaking up your lunch routine—this escarole salad with lemon dressing is crisp, refreshing, and comes together in just minutes. You’ll love how the slightly bitter greens balance with that tangy lemon kick. It’s my go-to when I want something light but still satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large head of escarole, washed and torn into bite-sized pieces (I like to spin it dry so the dressing clings better)
– 1/4 cup extra virgin olive oil, my go-to for its fruity flavor
– 3 tbsp fresh lemon juice, squeezed from about 1 large lemon (room temp lemons yield more juice)
– 1 tsp honey, to mellow the acidity just a touch
– 1/2 tsp kosher salt, plus more if needed
– 1/4 tsp freshly ground black pepper
– 1/4 cup shaved Parmesan cheese, for a salty finish
– 1/4 cup toasted pine nuts, because they add a lovely crunch
Instructions
1. Place the torn escarole in a large salad bowl.
2. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, kosher salt, and black pepper until fully combined—tip: whisk vigorously for about 30 seconds to emulsify the dressing.
3. Pour the lemon dressing over the escarole in the bowl.
4. Using clean hands or salad tongs, gently toss the escarole with the dressing until every leaf is lightly coated, about 1 minute.
5. Sprinkle the shaved Parmesan cheese evenly over the top of the salad.
6. Scatter the toasted pine nuts over the salad—tip: toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, watching closely to prevent burning.
7. Give the salad one final gentle toss to distribute the cheese and nuts, being careful not to overmix.
8. Serve immediately on plates or in bowls—tip: if preparing ahead, keep the dressing separate and toss just before serving to keep the greens crisp.
What you get is a salad with a delightful mix of textures: the escarole stays crisp against the creamy Parmesan and crunchy pine nuts. The lemon dressing brightens everything up without overpowering, making it a versatile side or a light main with grilled chicken. Try it alongside a hearty soup for a comforting meal that still feels fresh.
Sicilian Escarole and Olive Pasta
Wondering what to make for a quick, satisfying dinner? This Sicilian-inspired pasta dish comes together fast with pantry staples and delivers big, bold flavors. You’ll love the savory mix of tender greens, briny olives, and garlicky breadcrumbs.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried spaghetti (I always keep a box in the pantry for nights like this)
– 3 tablespoons extra virgin olive oil, divided (my go-to for its fruity flavor)
– 4 cloves garlic, minced (fresh is best here for that punch)
– 1 large head escarole, roughly chopped (rinsed well to remove any grit)
– 1 cup pitted Castelvetrano olives, halved (their buttery taste is perfect)
– 1/4 teaspoon red pepper flakes (adjust if you like more heat)
– 1/2 cup grated Pecorino Romano cheese (Parmesan works too, but I prefer the sharper bite)
– 1/2 cup panko breadcrumbs (for that essential crispy topping)
– Salt for the pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Stir in the chopped escarole and cook for 3-4 minutes until wilted and tender.
6. Add the halved olives and red pepper flakes, stirring to combine, and cook for 1 more minute.
7. In a small bowl, toss the panko breadcrumbs with the remaining 1 tablespoon of olive oil.
8. Toast the breadcrumb mixture in a separate small skillet over medium heat for 2-3 minutes, stirring often, until golden brown and crispy.
9. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water.
10. Add the drained spaghetti to the skillet with the escarole mixture.
11. Pour in the reserved pasta water and sprinkle in the grated Pecorino Romano cheese.
12. Toss everything together over low heat for 1-2 minutes until the cheese melts and a light sauce coats the pasta.
13. Divide the pasta among bowls and top generously with the toasted breadcrumbs.
Mmm, you’re in for a treat! The pasta is wonderfully silky from the starchy water and cheese, while the escarole adds a slight bitterness that balances the salty olives. For a fun twist, serve it with a squeeze of lemon or a side of crusty bread to soak up every last bit.
Braised Escarole with Pancetta
Sometimes you just need a cozy, savory side dish that feels like a warm hug. Braised escarole with pancetta is exactly that—a simple, flavorful dish where slightly bitter greens mellow into something rich and comforting. It’s perfect for a chilly evening or alongside a roast chicken.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 ounces pancetta, diced (I like to get it from the deli counter for better flavor)
– 2 tablespoons extra virgin olive oil (my go-to for sautéing)
– 3 garlic cloves, thinly sliced (fresh is key here)
– 1 large head escarole, washed and roughly chopped
– 1 cup low-sodium chicken broth (homemade if you have it, but store-bought works fine)
– 1/4 teaspoon red pepper flakes (adjust if you like more heat)
– Salt and black pepper to taste (I always use kosher salt for better control)
Instructions
1. Heat a large skillet or Dutch oven over medium heat.
2. Add the diced pancetta and cook for 5–7 minutes, stirring occasionally, until it’s crispy and golden brown.
3. Remove the pancetta with a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pan.
4. Add the extra virgin olive oil to the pan with the pancetta fat.
5. Stir in the thinly sliced garlic and cook for about 1 minute, until fragrant but not browned.
6. Add the chopped escarole in batches, stirring until it wilts slightly, about 2–3 minutes total.
7. Pour in the low-sodium chicken broth and sprinkle with red pepper flakes.
8. Bring the mixture to a simmer, then reduce the heat to low.
9. Cover the skillet and let it braise for 15 minutes, stirring halfway through, until the escarole is tender.
10. Uncover and stir in the reserved crispy pancetta.
11. Season with salt and black pepper to taste, then cook for another 2 minutes to let the flavors meld.
The escarole turns silky and soft, with a savory depth from the pancetta and a hint of spice. Serve it warm as a side dish, or get creative by topping it with a fried egg for a hearty brunch.
Italian Escarole Pie
Wondering what to do with that bunch of escarole in your fridge? This Italian Escarole Pie is your answer. It’s a cozy, savory pie that’s perfect for a casual dinner or a special weekend lunch, and it’s easier to make than you might think.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust (I always keep one in the freezer for emergencies)
– 1 large head of escarole, chopped (about 8 cups packed)
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese (freshly grated melts so much better)
– 1 cup ricotta cheese, at room temperature (this helps it blend smoothly)
– 2 large eggs, at room temperature (I prefer room temp eggs here for even mixing)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for a little kick)
Instructions
1. Preheat your oven to 375°F.
2. Roll out the pie crust and press it into a 9-inch pie dish, trimming any excess edges.
3. In a large skillet, heat the olive oil over medium heat for 1 minute until shimmering.
4. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Add the minced garlic and cook for 1 more minute until fragrant.
6. Add the chopped escarole to the skillet, stirring to combine with the onion and garlic.
7. Cook the escarole for 8-10 minutes, stirring every 2 minutes, until wilted and any liquid has evaporated. Tip: Don’t rush this step—letting the moisture cook off prevents a soggy pie.
8. Remove the skillet from the heat and let the escarole mixture cool for 5 minutes.
9. In a medium bowl, whisk together the ricotta cheese, Parmesan cheese, eggs, salt, black pepper, and red pepper flakes until smooth.
10. Stir the cooled escarole mixture into the cheese and egg mixture until well combined.
11. Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
12. Bake the pie in the preheated oven for 35-40 minutes, until the crust is golden brown and the center is set. Tip: Check at 30 minutes—if the crust edges are browning too quickly, cover them loosely with aluminum foil.
13. Remove the pie from the oven and let it cool on a wire rack for 15 minutes before slicing. Tip: This resting time helps the filling firm up for cleaner cuts.
14. Slice and serve warm.
Gorgeous, right? The pie comes out with a flaky crust and a creamy, savory filling that’s packed with the slightly bitter, earthy flavor of escarole. It’s fantastic on its own, but try serving a slice with a simple side salad or a dollop of marinara sauce for dipping—it makes a comforting meal that feels both rustic and elegant.
Escarole and Sausage Stuffed Shells
A cozy, comforting dinner that feels like a warm hug on a chilly evening—these escarole and sausage stuffed shells are the perfect weeknight meal when you want something hearty without spending hours in the kitchen. They’re packed with savory Italian sausage, tender escarole, and creamy ricotta, all tucked into jumbo pasta shells and baked until bubbly and golden.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb jumbo pasta shells (I grab the ones with ridges—they hold the filling better)
– 1 lb sweet Italian sausage, casings removed (I sometimes mix in hot sausage for a kick)
– 1 large head escarole, chopped (about 8 cups, washed well to remove any grit)
– 2 cloves garlic, minced (fresh is key here for that aromatic punch)
– 15 oz whole milk ricotta cheese (room temp blends smoother)
– 1 cup shredded mozzarella cheese (I like part-skim for a lighter melt)
– 1/2 cup grated Parmesan cheese (the good stuff from the refrigerated section)
– 1 large egg, lightly beaten (room temp helps it incorporate evenly)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 24 oz marinara sauce (homemade or your favorite jarred brand)
– 1 tsp dried oregano
– Salt and black pepper to taste (I’m generous with the pepper)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the shells in a colander and rinse under cool water to stop the cooking; set aside.
5. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering.
6. Add the Italian sausage and cook for 6-8 minutes, breaking it up with a spoon until browned and cooked through.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the chopped escarole and cook for 4-5 minutes, stirring frequently, until wilted and tender.
9. Remove the skillet from heat and let the mixture cool slightly for 5 minutes.
10. In a medium bowl, combine the ricotta cheese, 1/2 cup mozzarella, Parmesan, beaten egg, dried oregano, salt, and black pepper.
11. Fold the cooled sausage and escarole mixture into the ricotta filling until well blended.
12. Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
13. Stuff each pasta shell with about 2 tablespoons of the filling and arrange them in the dish in a single layer.
14. Pour the remaining marinara sauce over the stuffed shells, covering them completely.
15. Sprinkle the remaining 1/2 cup mozzarella cheese on top.
16. Cover the dish with aluminum foil and bake for 25 minutes.
17. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly with golden edges.
18. Let the dish rest for 5 minutes before serving to allow the flavors to settle.
Out of the oven, these shells boast a delightful contrast—tender pasta gives way to a rich, savory filling with hints of garlic and herbs. The escarole adds a slight bitterness that balances the creamy ricotta and hearty sausage perfectly. Serve them with a crisp green salad or some garlic bread to soak up every last bit of sauce, and maybe double the batch because leftovers taste even better the next day!
Escarole and Potato Gratin
Escarole might sound fancy, but trust me, this cozy gratin is pure comfort food. You’ll love how the slightly bitter greens mellow out against creamy potatoes and a golden, cheesy crust.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 large head of escarole, chopped (give it a good rinse to remove any grit)
– 2 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick—a mandoline makes this a breeze)
– 1 cup heavy cream (full-fat for that rich, velvety texture)
– 1 cup whole milk
– 2 cloves garlic, minced (I always use fresh here for the best flavor)
– 1 cup grated Gruyère cheese (it melts beautifully and adds a nutty note)
– 1/2 cup grated Parmesan cheese (the good stuff from the refrigerated section)
– 2 tbsp unsalted butter, softened (for greasing the dish)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1/4 tsp freshly grated nutmeg (just a pinch—it brightens everything up)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with the softened butter.
2. In a large pot, bring 4 cups of water to a boil, then add the chopped escarole and blanch for 2 minutes to soften it slightly.
3. Drain the escarole in a colander and press out any excess water with a spoon—this prevents a soggy gratin.
4. In a medium bowl, whisk together the heavy cream, whole milk, minced garlic, kosher salt, black pepper, and nutmeg until well combined.
5. Arrange half of the thinly sliced potatoes in an even layer at the bottom of the greased baking dish.
6. Spread all of the blanched escarole evenly over the potato layer.
7. Top the escarole with the remaining potato slices, arranging them neatly.
8. Pour the cream mixture evenly over the potatoes, making sure it seeps down to the bottom layer.
9. Sprinkle the grated Gruyère and Parmesan cheeses evenly over the top.
10. Cover the dish tightly with aluminum foil and bake for 30 minutes to cook the potatoes through.
11. Remove the foil and bake for another 15 minutes, or until the top is golden brown and bubbly.
12. Let the gratin rest for 10 minutes before serving—this helps the layers set and makes slicing easier.
Resulting in a dish with a creamy, tender interior and a crispy, cheesy top that’s perfect for a chilly evening. Serve it alongside a simple roast chicken or as a hearty vegetarian main with a crisp green salad—either way, it’s sure to become a new favorite.
Lemon and Garlic Roasted Escarole
Gosh, you know those days when you want something green and vibrant but don’t want to fuss with a salad? This roasted escarole is your answer. It turns a sturdy green into something tender, caramelized, and packed with flavor, all with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large heads of escarole, rinsed well (those curly leaves can hide grit!)
– 3 tablespoons extra virgin olive oil, my go-to for roasting
– 3 large cloves of garlic, minced (fresh is best here, not the jarred stuff)
– 1 lemon, you’ll need both the zest and the juice
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly cracked black pepper
– A pinch of red pepper flakes, optional but I love the subtle heat
Instructions
1. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Trim the tough bottom stem from each head of escarole and cut them lengthwise into quarters.
3. In a small bowl, whisk together the olive oil, minced garlic, the zest from the lemon, salt, black pepper, and red pepper flakes (if using).
4. Place the escarole quarters on the prepared baking sheet in a single layer, cut-sides up.
5. Using a pastry brush or your hands, generously coat all sides of each escarole quarter with the garlic-oil mixture. Tip: Get the mixture down into the leaves for maximum flavor.
6. Roast in the preheated oven for 15 minutes.
7. After 15 minutes, carefully remove the baking sheet. The edges should be starting to brown and wilt.
8. Squeeze the juice from the zested lemon evenly over the roasted escarole. Tip: Adding the lemon juice at the end preserves its bright, fresh flavor.
9. Return the baking sheet to the oven and roast for another 5 minutes, or until the leaves are tender and the edges are nicely caramelized and crispy in spots.
10. Remove from the oven and let it rest for 2-3 minutes before serving. Tip: This brief rest allows the flavors to meld and makes it easier to handle.
Zesty and savory, the roasted edges get delightfully crispy while the inner leaves stay tender. The lemon cuts through the richness of the garlic and olive oil perfectly. Try serving it alongside grilled chicken or flaking a piece of roasted salmon right over the top for a complete, fuss-free meal.
Escarole and Chickpea Stew
Mmm, picture this: a chilly evening, you’re craving something cozy and nourishing, and this escarole and chickpea stew hits the spot. It’s hearty, packed with greens and beans, and comes together in one pot—perfect for a simple weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for that rich flavor)
– 1 medium yellow onion, diced (I like it finely chopped for even cooking)
– 3 cloves garlic, minced (fresh is best here, trust me)
– 1 head escarole, chopped (rinsed well to remove any grit)
– 1 (15-ounce) can chickpeas, drained and rinsed (I prefer low-sodium for better control)
– 4 cups vegetable broth (homemade or store-bought works)
– 1 teaspoon dried oregano (a pinch more if you love herbs)
– Salt and black pepper (to season as you go)
– Crusty bread for serving (optional, but so good for dipping)
Instructions
1. Heat the extra virgin olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add the chopped escarole to the pot and cook, stirring frequently, until wilted down, about 3 minutes.
5. Pour in the vegetable broth and bring the mixture to a gentle boil over medium-high heat.
6. Reduce the heat to medium-low and add the drained chickpeas and dried oregano.
7. Simmer the stew uncovered for 15 minutes, stirring occasionally, to let the flavors meld.
8. Season with salt and black pepper to your liking, starting with 1/2 teaspoon of salt and a few grinds of pepper, then adjust as needed.
9. Remove the pot from the heat and let it sit for 2 minutes before serving.
10. Ladle the stew into bowls and serve warm with crusty bread on the side if desired.
Let this stew cool slightly before digging in—the escarole stays tender with a slight bite, while the chickpeas add a creamy texture that soaks up the savory broth. I love topping it with a drizzle of olive oil or a sprinkle of red pepper flakes for an extra kick, and it reheats beautifully for leftovers the next day.
Escarole and Artichoke Pizza
Unexpectedly, this escarole and artichoke pizza has become my go-to for a cozy night in. You get that perfect combo of slightly bitter greens, savory artichokes, and melty cheese—it’s a total crowd-pleaser without any fuss. Trust me, once you try it, you’ll be making it on repeat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound store-bought pizza dough (I like to let it rest at room temp for 30 minutes—it makes stretching way easier)
– 1 tablespoon extra virgin olive oil (my go-to for that rich flavor)
– 2 cloves garlic, minced (fresh is best here, but pre-minced works in a pinch)
– 1 head escarole, roughly chopped (rinsed well to remove any grit)
– 1 (14-ounce) can artichoke hearts, drained and quartered (I prefer the water-packed kind for less oiliness)
– 1 cup shredded mozzarella cheese (full-fat melts like a dream)
– ½ cup grated Parmesan cheese (the good stuff from the refrigerated section)
– Salt and black pepper (I use a pinch of each to season as I go)
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside—this helps get a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round. Tip: If it springs back, let it rest for 5 more minutes.
3. Brush the dough evenly with the olive oil, leaving a ½-inch border for the crust.
4. Sprinkle the minced garlic over the oiled dough.
5. In a large skillet over medium heat, sauté the escarole for 3-4 minutes until wilted, then drain any excess liquid.
6. Spread the wilted escarole evenly over the dough.
7. Scatter the artichoke hearts on top of the escarole.
8. Sprinkle the mozzarella and Parmesan cheeses over the vegetables. Tip: Mix the cheeses first for even melting.
9. Season lightly with salt and black pepper.
10. Carefully transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and cheese is bubbly. Tip: Rotate halfway through for even browning.
11. Remove from the oven and let cool for 2-3 minutes before slicing.
Earthy and satisfying, this pizza has a crisp crust that gives way to tender greens and tangy artichokes. Serve it with a simple side salad for a complete meal, or slice it into squares for easy sharing at a casual get-together.
Tuscan Escarole and Beans
Grab a bowl and get cozy—this Tuscan Escarole and Beans is the kind of simple, hearty dish that feels like a warm hug on a chilly day. It’s packed with greens and creamy beans, simmered together in a garlicky broth that’s just begging to be sopped up with crusty bread. You’ll love how easy it is to throw together with pantry staples, making it perfect for a quick weeknight dinner that still tastes special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large head of escarole, chopped (rinsed well to remove any grit—trust me, you don’t want sandy greens!)
– 2 (15-ounce) cans of cannellini beans, drained and rinsed (I like to give them a quick rinse to remove that canned liquid taste)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity flavor)
– 4 cloves of garlic, minced (fresh is best here for that punchy aroma)
– 1/2 teaspoon red pepper flakes (adjust if you’re sensitive to heat, but a little kick adds depth)
– 4 cups low-sodium vegetable broth (I prefer low-sodium so I can control the saltiness)
– Salt and black pepper (to season as you go—don’t be shy!)
– Crusty bread for serving (optional, but highly recommended for dipping)
Instructions
1. Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat for about 1 minute until shimmering.
2. Add the minced garlic and red pepper flakes to the pot, stirring constantly for 30–45 seconds until fragrant but not browned—watch closely to avoid burning!
3. Tip in the chopped escarole, stirring to coat it in the oil, and cook for 3–4 minutes until it wilts down and turns bright green.
4. Pour in the low-sodium vegetable broth, scraping any bits from the bottom of the pot, and bring to a gentle boil over high heat.
5. Reduce the heat to medium-low, add the drained and rinsed cannellini beans, and simmer uncovered for 15–20 minutes until the broth slightly thickens and the flavors meld.
6. Season with salt and black pepper to your liking, stirring well to combine—taste as you go to adjust seasoning.
7. Remove from heat and let it sit for 2–3 minutes to allow the flavors to settle before serving.
So, what’s the final result? You’ll get a brothy, comforting bowl where the escarole stays tender with a slight bite, and the beans turn creamy without falling apart. Serve it hot with a drizzle of olive oil and that crusty bread on the side—it’s perfect for dunking and soaking up every last drop of that garlicky broth. For a twist, top it with a sprinkle of grated Parmesan or a squeeze of lemon to brighten things up.
Conclusion
Kickstart your culinary creativity with these 32 delicious escarole recipes! From cozy soups to vibrant salads, this versatile green is a must-try. We hope you find a new favorite dish to love. Don’t forget to leave a comment telling us which recipe you tried, and please share this roundup on Pinterest to inspire other home cooks. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
