amaged outer leaves from the escarole, wash thoroughly between the leaves
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.
ff the base of the escarole and discard any bruised leaves
Divide escarole among 6 plates. Cook bacon
in sauce pan bring the potatoes,garlic and enough salted water to cover the potatoes to a boil cover,and simmer 20 minutes,drain return the mixture to saucepot over low heat using hand masher or ricer mash until smooth.
in a sauce pot cook the escarole in butter for 2 minutes in seperate saucepan heat the buttermilk,fold in escarole,buttermilk,salt,and pepper in the potatoes.
Cut bottom off escarole. Then cut in half. Clean escarole in sink of
olden in color, add the escarole .
One minute later, add
Preheat oven to 300\u00b0F.
Heat the oil in a skillet and gently fry the eggplant, peppers and garlic for about 15 minutes.
Cut the bread in half lengthwise.
Divide the eggplant mixture, tomatoes, and escarole between the bread halves.
Place in oven and bake for 15-20 minutes.
Sprinkle with wine vinegar, capers, olives and basil.
Trim the escarole and discard any bruised leaves.
dd garlic.
Rinse escarole well.
Cut escarole into 4-inch
Prepare little meatballs and fry until brown.
Boil escarole. Next run it under cold water and strain.
Chop escarole into small pieces.
Add meatballs and escarole to broth and cook for 10 to 15 minutes.
Beat eggs and add Parmesan cheese.
Add egg mixture to broth.
Cover and simmer for 10 to 20 minutes.
Stir and simmer 5 to 10 minutes.
Wash escarole thoroughly in cold water several times; drain in colander.
In a large skillet, add oil and garlic.
While cooking pasta, heat oil and garlic in skillet, then saute cut up escarole, sun-dried tomatoes, salt, pepper and dash of hot pepper flakes. Do not overcook.
Before draining pasta, add some of that water to skillet.
Drain pasta; pour escarole mixture over pasta.
Wash escarole and then boil 1 hour.
Strain escarole, then boil noodles until done and then strain.
Add noodles and escarole to chicken broth.
Cook on low heat until broth is hot.
Place oil in pan along with escarole, salt, pepper, garlic and red pepper.
Stir together, cover and cook over low heat.
Escarole will wilt and cook down.
Drain beans well!!
Add to escarole and stir together; adjust seasoning.
Heat until beans are warmed.
nd dry the heads of escarole, and trim the root ends
edium low and add the escarole. Cover and simmer for 10
o boil.
Stir in escarole; cover and cook 5 minutes
Trim and clean the escarole.
Stack the leaves and
minutes, stirring frequently. Add escarole; cook 2 minutes or until
nd steady stream.
Place escarole, pears, Parmesan, basil, and about