Boil chicken.
After the chicken is finished remove from the broth and cut it in tiny pieces.
Cook the escarole separate and after it is cooked cut in small pieces and put in the broth.
Add the chicken pieces and little meatballs into the broth.
After about an hour, beat the eggs and cheese in a separate dish.
With fork, mix the eggs and cheese into the soup.
Let it cook for 15 to 20 minutes more.
Preheat oven to 350 degrees F (175 degrees C).
Lightly brush pizza crust with olive oil. Spread with a thin layer of pizza sauce, and sprinkle with minced garlic. Remove thick stems from escarole, and arrange leaves over pizza. Cover with shredded mozzarella.
Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.
ff the base of the escarole and discard any bruised leaves
ill contain all of the escarole leaves).
Add sausage and
inutes.
Stir in the escarole and cook over low heat
In a large saucepan, place chicken broth and escarole.
Be sure it is washed and coarsely cut.
Bring to a boil and simmer for 1 hour.
Gently brown the garlic in the oil.
Add the cannellini beans and their liquid and heat thoroughly.
Combine with the escarole and let simmer for 10 to 20 minutes.
Stir carefully with a wooden spoon.
This should have a soupy consistency; add more broth or water if necessary.
Serve with red pepper flakes and fresh grated cheese.
Hot Italian bread is necessary to soak up all flavor.
s browned.
Stir in escarole and cook until wilted.
Cut bottom off escarole. Then cut in half. Clean escarole in sink of
In 4-quart saucepan, heat oil over medium heat.
Add onion and garlic.
Saute 6 to 8 minutes, until tender.
Add broth; bring to boil.
Add escarole and macaroni.
Reduce heat; simmer 15 to 20 minutes, stirring occasionally, until escarole is wilted and macaroni is tender.
Add beans, red pepper flakes and pepper; heat through.
Serve with Parmesan cheese and Italian bread.
Makes 4 servings.
Heat oil in large Dutch oven.
Add garlic and saute until golden.
Add washed escarole and cover.
Stir occasionally until escarole wilts about 10 minutes.
Add chicken broth and beans.
Stir and heat through.
Place toasted Italian bread in soup bowls; ladle soup over bread.
Sprinkle with red pepper flakes and cheese as desired.
Spray large skillet with cooking spray. Cook sausage over medium heat until brown and cooked through, about 10 minutes.
Add escarole and garlic. Saute 2-3 minutes. Cook, covered for 2-3 minutes or until escarole is wilted.
Toss sausage mixture, rigatoni, cheese together on an oven-proof platter. Top with bread crumbs and broil for 1 minute.
ash and thoroughly dry the escarole and separate the leaves, tearing
dd garlic.
Rinse escarole well.
Cut escarole into 4-inch
nd crushed red pepper. Add escarole and saute until wilted, about
inch off base of escarole.
Separate leaves and rinse
Crumble sausage without casing into deep, 3-quart microwaveproof casserole.
Add onion and garlic; microwave, covered, on High until sausage is cooked through, about 7 minutes. Trim escarole and tear white and light green leaves into bite size pieces.
Measure 3 cups packed leaves.
Break up sausage with fork.
Stir in escarole, cannellini beans with liquid, chicken broth, tomatoes with liquid, salt to taste, fennel seed and pepper.
Break up tomatoes with spoon.
Microwave, covered, on High for 15 minutes.
Cut ends off escarole & seperate leaves. Place in a
Mix together crumbs, garlic and Parmesan cheese and set aside.
Pound chicken breast lightly to even out thickness (not too thin).
Dip chicken in egg, then in flour.
Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
Add remaining escarole and bread crumbs.
Pour in broth, then drizzle with remaining olive oil.
Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.
cook Onion in butter, 3 minutes.
add Garlic and cook an additional 3 minutes.
add Escarole and cook another 3 minutes.
add 2 cups stock, 1/2 teaspoons sugar, 1/2 teaspoons salt, pepper to taste.
simmer covered for 15 minutes.
add 3 cups stock and bring to a boil.
stir in Orzo, Meatballs, and Spinach.
simmer 15 minutes
garnish with grated locatelli cheese (or Parmesan).
When making this soup, consider getting a big pot and making a double batch. Everyone will want seconds and it's a great leftover.
In a large saucepan place chicken broth and escarole, bring to a boil and simmer 1 hour.
Brown garlic in olive oil gently and add cannellini beans with liquid.
Combine with escarole and let simmer 10 to 20 minutes.
Stir carefully with wooden spoon.
This should have a soupy consistency.
If needed, add more broth.
Sprinkle with grated cheese and serve with hot Italian bread.