Clean and rinse escarole twice; chop in large pieces.<
Wash escarole leaves in a large bowl
inutes). Add white beans and escarole; cover and cook - stirring often
he frisee or escarole.
Mix all the greens, wash thoroughly, and
Wash and trim the greens.
Fill a large pot halfway with water and add salt.
Bring to a boil, add the greens, and let simmer, partially covered for 15-20 minutes, until the greens are tender.
Drain and cool.
Place greens in a serving bowl.
Mix olive oil, vinegar or lemon juice, and salt to taste.
Toss cooked greens with dressing.
Serve at room temperature.
Note: The greens may be stored without dressing in a covered plastic container in the refrigerator for several days and dressed just before serving.
nd steady stream.
Place escarole, pears, Parmesan, basil, and about
ill contain all of the escarole leaves).
Add sausage and
Place chopped escarole in a clean sink filled
s browned.
Stir in escarole and cook until wilted.
he boiling water; add escarole. Cook the escarole at a boil, pushing
Toss greens together, then divide into 2 batches.
Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and saute, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes.
Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.
Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil.
Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes.
Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.
Wash and tear escarole.
Slowly saute garlic cloves in oil. Add red pepper, water and beans and cook.
Add greens that have already been steamed in separate pan.
Salt and pepper to taste. May top with grated Parmesan cheese.
o a boil.
Add escarole, large handfuls at a time
Cook pasta according to package instructions, omitting fat and salt if the directions say to use them.
Combine beans, tomatoes, basil, oregano, and red pepper in a large saucepan.
Bring to a boil; stir in greens.
Cover, reduce heat, and simmer for 3 minutes or until the greens are wilted.
Stir in pasta and water; cook one minute or until heated through.
Sprinkle with cheese.
Wash the escarole until water is clear.
Break into small pieces. Add to boiling water. Cook until soft. Drain.
If using white kidney beans, soak overnight, drain and add fresh water. Cook 1 1/2 hours and drain.
In a Dutch oven pan, saute the garlic cloves in the olive oil.
Add beans and greens.
Season with salt, pepper and garlic powder.
Add vegetable broth as desired (if you feel it needs more liquid).
Cover and cook 20 to 30 minutes on low heat.
Prepare a grill for medium-high heat. Bring garlic, oil, red pepper flakes, and 1/2 tsp. salt to a boil in a small saucepan over medium. Cook until garlic is golden. Let cool; season with salt and pepper.
Combine greens and oil in a large bowl, massaging oil into greens. Grill until lightly charred and softened, about 1 minute per side.
Heat olive oil in Dutch oven. Add onions and cook for about 10 minutes over medium heat, stirring occasionally.
Add chopped greens and salt. Cook 10 minutes until greens begin to wilt.
Cover and cook for 10 to 15 minutes over medium-low heat.
Cook pasta until al dente. Just as it becomes ready, add the feta to the greens, keeping heat on low.
Scoop pasta out of water, and add directly to the greens.
Mix thoroughly.
Cook completed dish just slightly over low heat for a few minutes. Add parmesan and pepper, if desired.
Simmer escarole in water until cooked down.
Drain.
Saut garlic in hot oil.
Add chicken broth, pepperoni and escarole. Simmer 1/2 hour.
Add beans the last 5 minutes.
Add crushed red pepper to taste.
Heat oil in a wok over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives; cook and stir for another 15 seconds. Season with black pepper to taste. Serve immediately.