Many home cooks overlook escarole, but this versatile green is about to become your new favorite ingredient. Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or a fresh seasonal salad, escarole delivers. Dive into our roundup of 30 delicious recipes that showcase its potential—you’ll find inspiration for every occasion. Let’s get cooking!
Creamy White Bean and Escarole Soup
Creamy, comforting, and packed with flavor, this soup is exactly what you need on a chilly day. It comes together quickly with simple ingredients you probably already have. You’ll love how the creamy beans and slightly bitter escarole balance each other perfectly.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Canned white beans – 2 (15 oz) cans, drained and rinsed
– Low-sodium vegetable broth – 4 cups
– Escarole – 1 head, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute.
2. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the drained and rinsed white beans to the pot.
5. Pour in the vegetable broth and bring the mixture to a boil over high heat.
6. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes to let the flavors meld.
7. Use an immersion blender to blend about half of the soup directly in the pot until creamy, leaving some beans whole for texture—this creates a rich base without heavy cream.
8. Stir in the chopped escarole and cook, uncovered, for 3–4 minutes until wilted but still bright green, which keeps its fresh flavor.
9. Season with salt and black pepper, stirring to combine, then remove from heat.
10. Taste and adjust seasoning if needed, but avoid over-salting as the broth adds flavor.
Buttery beans and tender greens make this soup irresistibly smooth with a slight bite. Serve it with crusty bread for dipping or top with a drizzle of olive oil and grated Parmesan for extra richness—it’s cozy enough for a weeknight but fancy enough for guests.
Sautéed Escarole with Garlic and Lemon
Zesty and bright, this sautéed escarole is my go-to side dish when I want something fresh and flavorful in minutes. You’ll love how the garlic and lemon wake up the greens, and it pairs with just about anything. Let’s get cooking!
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Escarole – 1 large head
– Olive oil – 2 tbsp
– Garlic – 4 cloves
– Lemon – 1
– Salt – ½ tsp
– Red pepper flakes – ¼ tsp
Instructions
1. Rinse the escarole thoroughly under cold water to remove any grit, then shake off excess water and roughly chop it into bite-sized pieces.
2. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Mince the garlic cloves finely and add them to the skillet, stirring constantly for 30 seconds until fragrant but not browned.
4. Add the chopped escarole to the skillet, tossing it with the garlic and oil to coat evenly.
5. Sprinkle the salt and red pepper flakes over the escarole, continuing to toss for 3-4 minutes until the greens wilt and turn bright green.
6. Cut the lemon in half and squeeze the juice from one half directly over the escarole in the skillet, stirring to combine.
7. Cook for an additional 2 minutes, stirring occasionally, until the escarole is tender but still has a slight crunch.
8. Remove the skillet from the heat and transfer the escarole to a serving dish.
Tip: For best flavor, use fresh lemon juice right before serving to keep it zesty.
Tip: Don’t overcrowd the skillet—cook in batches if needed to avoid steaming the greens.
Tip: Taste a piece after cooking; if it’s too bitter, a pinch of sugar can balance it out.
Tender with a pleasant bite, this dish offers a garlicky kick and a citrusy zing that cuts through the slight bitterness of the escarole. Serve it warm alongside grilled chicken or toss it into pasta for a quick, vibrant meal—it’s versatile enough to shine on its own too!
Pasta with Escarole, Pine Nuts, and Parmesan
Brace yourself for a simple pasta dish that’s packed with flavor and comes together in a flash. You’ll love how the slightly bitter escarole wilts into a silky sauce, balanced by toasty nuts and salty cheese. It’s the kind of easy, satisfying meal you’ll want to make again and again.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- Dried pasta (like orecchiette or fusilli) – 1 lb
- Escarole – 1 large head
- Garlic – 4 cloves
- Extra-virgin olive oil – ¼ cup
- Pine nuts – ⅓ cup
- Red pepper flakes – ½ tsp
- Kosher salt – 1 tsp, plus more for pasta water
- Freshly grated Parmesan cheese – 1 cup
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat.
- Add the 1 lb of dried pasta to the boiling water and cook according to package directions for al dente, usually 9-11 minutes. Tip: Reserve 1 cup of the starchy pasta water before draining.
- While the pasta cooks, rinse the 1 large head of escarole thoroughly, then chop it into 1-inch pieces, discarding the tough core.
- Mince the 4 cloves of garlic.
- Heat the ¼ cup of extra-virgin olive oil in a large skillet or Dutch oven over medium-low heat.
- Add the ⅓ cup of pine nuts to the skillet and toast, stirring constantly, for 2-3 minutes until they are golden brown and fragrant. Tip: Watch them closely, as pine nuts can burn quickly.
- Add the minced garlic and ½ tsp of red pepper flakes to the skillet with the pine nuts and cook, stirring, for 1 minute until the garlic is fragrant but not browned.
- Add the chopped escarole and 1 tsp of kosher salt to the skillet.
- Cook, stirring frequently, for 3-4 minutes until the escarole is completely wilted and tender.
- Drain the cooked pasta and add it directly to the skillet with the escarole mixture.
- Add ½ cup of the reserved pasta water and the 1 cup of freshly grated Parmesan cheese to the skillet.
- Toss everything together vigorously over low heat for 1-2 minutes until the cheese melts and a light, creamy sauce coats the pasta. Tip: Add more pasta water a tablespoon at a time if the sauce seems too dry.
Know that you’ll get a wonderful contrast of textures: tender pasta, silky greens, and crunchy nuts in every bite. The flavor is savory and nutty with a gentle kick from the pepper flakes. For a creative twist, try serving it topped with a soft-poached egg or alongside grilled Italian sausage.
Escarole and Sausage Stuffed Shells
A cozy, comforting dish that’s perfect for chilly evenings, these stuffed shells combine savory sausage and tender escarole in a creamy, cheesy filling. You’ll love how the flavors meld together under a bubbly layer of marinara and mozzarella. It’s a crowd-pleaser that feels fancy but comes together without fuss.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– Jumbo pasta shells – 24 shells
– Italian sausage – 1 lb
– Escarole – 1 head (about 8 oz)
– Ricotta cheese – 15 oz
– Mozzarella cheese – 2 cups, shredded
– Parmesan cheese – ½ cup, grated
– Egg – 1 large
– Marinara sauce – 3 cups
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the jumbo pasta shells to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Drain the shells in a colander, rinse them under cool water to stop the cooking, and set them aside on a baking sheet lined with paper towels to dry.
5. Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
6. Remove the Italian sausage from its casing, add it to the skillet, and cook for 6–8 minutes, breaking it into small crumbles with a spatula until browned.
7. While the sausage cooks, rinse the escarole, chop it into 1-inch pieces, and remove any tough stems.
8. Transfer the cooked sausage to a bowl, leaving about 1 tbsp of fat in the skillet.
9. Add the chopped escarole to the skillet and sauté for 3–4 minutes until wilted and tender, stirring frequently.
10. In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, 1 large egg, 1 tsp salt, and ½ tsp black pepper, mixing until smooth.
11. Fold the cooked sausage and sautéed escarole into the cheese mixture until evenly distributed.
12. Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
13. Stuff each cooked pasta shell with about 2 tbsp of the filling mixture, using a spoon or your hands, and place them seam-side up in the baking dish.
14. Pour the remaining 2 cups of marinara sauce over the stuffed shells, covering them completely.
15. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
16. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
17. Remove the foil and bake for an additional 10–15 minutes until the cheese is golden and bubbly.
18. Let the dish rest for 5 minutes before serving to allow the filling to set.
You’ll notice the shells are tender yet hold their shape, with a rich, savory filling that’s balanced by the slight bitterness of the escarole. Try serving it with a crisp green salad or garlic bread for a complete meal that’s sure to impress.
Escarole Salad with Warm Bacon Vinaigrette
Grab your favorite salad bowl because this escarole salad with warm bacon vinaigrette is about to become your new go-to. You get that perfect mix of crisp, slightly bitter greens with a rich, savory dressing that comes together in minutes. It’s the kind of dish that feels fancy but is seriously easy to pull off for a weeknight dinner or when you have friends over.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Escarole – 1 large head
– Bacon – 6 slices
– Shallot – 1, minced
– Red wine vinegar – ¼ cup
– Dijon mustard – 1 tsp
– Olive oil – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Wash the escarole thoroughly under cold running water to remove any grit, then spin it dry in a salad spinner or pat it dry with paper towels.
2. Tear the dry escarole into bite-sized pieces with your hands and place them in a large salad bowl.
3. Heat a large skillet over medium heat and add the bacon slices in a single layer.
4. Cook the bacon for 8-10 minutes, flipping occasionally, until it is crispy and browned. Tip: Start with a cold skillet to render the fat slowly for crispier bacon.
5. Transfer the cooked bacon to a paper towel-lined plate to drain, then chop it into small pieces once cooled.
6. Pour off all but 3 tablespoons of the bacon fat from the skillet, leaving the flavorful drippings behind.
7. Add the minced shallot to the skillet with the reserved bacon fat and cook over medium heat for 2-3 minutes, stirring frequently, until softened and fragrant.
8. Whisk in the red wine vinegar and Dijon mustard directly in the skillet until well combined.
9. Slowly drizzle in the olive oil while whisking constantly to emulsify the vinaigrette. Tip: Whisking vigorously helps create a smooth, creamy dressing that won’t separate.
10. Season the warm vinaigrette with salt and black pepper, then remove the skillet from the heat.
11. Pour the warm vinaigrette over the escarole in the salad bowl and toss gently to coat all the leaves evenly.
12. Sprinkle the chopped bacon over the top of the salad and give it one final gentle toss. Tip: Add the bacon last to keep it crispy and prevent it from getting soggy in the dressing.
13. Serve the salad immediately while the vinaigrette is still warm.
Mmm, you’ll love how the warm dressing slightly wilts the escarole, softening its bitterness while the crispy bacon adds a salty crunch. The tangy vinaigrette ties it all together with a bright, savory kick. Try topping it with a soft-boiled egg or serving it alongside grilled chicken for a heartier meal—it’s versatile enough to shine on its own or as a standout side.
Italian-Style Escarole and Bean Stew
Just imagine coming home to a cozy, hearty stew that’s both comforting and packed with flavor. You’ll love this Italian-style escarole and bean stew—it’s simple, wholesome, and perfect for a chilly evening. Let’s get cooking!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Escarole – 1 head, chopped
– Cannellini beans – 2 (15-oz) cans, drained and rinsed
– Vegetable broth – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
– Red pepper flakes – ¼ tsp
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the minced garlic and sauté for 1–2 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
3. Stir in the chopped escarole and cook for 3–4 minutes until wilted, using tongs to toss it evenly.
4. Tip: If the escarole seems dry, add a splash of broth to help it soften without sticking.
5. Pour in the vegetable broth and bring to a boil over high heat, which should take about 3–4 minutes.
6. Reduce the heat to medium-low and add the cannellini beans, salt, black pepper, and red pepper flakes.
7. Simmer uncovered for 20 minutes, stirring occasionally, until the stew thickens slightly and the flavors meld.
8. Tip: Taste the stew after 15 minutes and adjust seasoning if needed, but avoid adding more salt until the end to prevent over-salting.
9. Remove from heat and let it sit for 5 minutes to allow the beans to absorb the broth.
10. Tip: For a creamier texture, mash a few beans with a fork against the pot wall before serving.
Buttery beans and tender escarole create a rich, velvety broth with a subtle kick from the red pepper flakes. Serve it with crusty bread for dipping, or top with grated Parmesan for an extra savory touch—it’s a bowl of pure comfort that’s ready in no time!
Escarole and Ricotta Pie
Gosh, you know those cozy dishes that just feel like a warm hug? This escarole and ricotta pie is exactly that—a savory, comforting slice of heaven that’s perfect for a casual dinner or a weekend brunch. It’s surprisingly simple to whip up, with a creamy filling and a flaky crust that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Pie crust – 1 (9-inch)
– Escarole – 1 head
– Ricotta cheese – 1 cup
– Eggs – 2
– Parmesan cheese – ½ cup
– Olive oil – 2 tbsp
– Garlic – 2 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and press it firmly against the sides and bottom.
2. Wash the escarole thoroughly under cold water to remove any grit, then chop it into bite-sized pieces.
3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the chopped escarole to the skillet. Cook for 5–7 minutes, stirring occasionally, until it wilts and turns bright green. Tip: Don’t overcook it to keep some texture.
5. In a medium bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, salt, and black pepper. Mix until smooth and well-blended.
6. Fold the cooked escarole into the ricotta mixture gently to distribute it evenly. Tip: Let the escarole cool slightly first to avoid scrambling the eggs.
7. Pour the filling into the prepared pie crust, spreading it out evenly with a spatula.
8. Bake the pie in the preheated oven for 35–40 minutes, or until the top is golden brown and the center is set when you insert a knife and it comes out clean. Tip: Check at 30 minutes to prevent over-browning.
9. Remove the pie from the oven and let it cool on a wire rack for 10 minutes before slicing.
Buttery and rich, this pie has a delightful contrast between the creamy ricotta and the slightly bitter escarole, all wrapped in a crisp crust. Serve it warm with a side salad for a light meal, or slice it into wedges for a tasty appetizer at your next gathering—it’s versatile enough to shine any time of day.
Escarole and Cannellini Bean Gratin
Dinner just got a whole lot cozier with this hearty, comforting bake. You’ll love how the slightly bitter escarole softens into the creamy beans, all topped with a golden, cheesy crust. It’s the kind of simple, satisfying dish that feels like a warm hug on a chilly night.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Escarole – 1 large head
– Cannellini beans – 2 (15-ounce) cans
– Garlic – 4 cloves
– Olive oil – 2 tbsp
– Heavy cream – 1 cup
– Parmesan cheese – 1 cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Rinse the escarole thoroughly under cold water to remove any grit.
3. Chop the escarole into 1-inch pieces.
4. Mince the garlic cloves finely.
5. Drain and rinse the cannellini beans in a colander.
6. Heat the olive oil in a large oven-safe skillet over medium heat.
7. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
8. Add the chopped escarole to the skillet and cook for 5 minutes, stirring occasionally, until wilted.
9. Stir in the drained cannellini beans, salt, and black pepper.
10. Pour the heavy cream evenly over the mixture in the skillet.
11. Sprinkle the grated Parmesan cheese on top.
12. Transfer the skillet to the preheated oven and bake for 30 minutes, until the top is golden brown and bubbly.
13. Remove the skillet from the oven and let it rest for 5 minutes before serving.
Melted cheese forms a crispy, savory crust that contrasts beautifully with the tender beans and silky escarole underneath. For a fun twist, serve it alongside crusty bread to soak up every last bit of the creamy sauce, or top it with a fried egg for a complete meal.
Escarole and Grilled Shrimp Salad
Finally, a salad that’s both hearty and refreshing—perfect for when you want something light but satisfying. This escarole and grilled shrimp combo brings a bit of summer to your table, even on a busy weeknight. You’ll love how the smoky shrimp pairs with the crisp, slightly bitter greens.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Escarole – 1 head
– Shrimp – 1 lb, peeled and deveined
– Olive oil – 3 tbsp
– Lemon – 1
– Garlic – 2 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Rinse the escarole under cold water, pat it dry with paper towels, and tear it into bite-sized pieces into a large bowl.
3. In a small bowl, whisk together 2 tbsp olive oil, juice from half the lemon, minced garlic, ½ tsp salt, and ¼ tsp black pepper to make a dressing.
4. Toss the escarole with half of the dressing until evenly coated, then set it aside.
5. Pat the shrimp dry with paper towels, then toss them in a bowl with the remaining 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
6. Place the shrimp on the preheated grill and cook for 2–3 minutes per side, until they turn pink and opaque with light grill marks.
7. Remove the shrimp from the grill and let them rest for 2 minutes to keep them juicy.
8. Arrange the dressed escarole on plates, top with the grilled shrimp, and drizzle with the remaining dressing.
9. Cut the remaining lemon half into wedges and serve them on the side for squeezing over the salad.
Keep it simple and enjoy this salad right away—the escarole stays wonderfully crisp against the warm, tender shrimp. The garlic-lemon dressing adds a zesty kick that ties everything together. Try serving it with crusty bread to soak up any extra dressing for a complete meal.
Braised Escarole with White Wine and Shallots
Here’s a cozy, one-pot side that’ll make you feel like a kitchen pro. You’ll love how the bitter escarole mellows into something sweet and savory, and it comes together with just a few ingredients.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- Escarole – 1 large head
- Shallots – 2 medium
- Olive oil – 2 tbsp
- Dry white wine – ½ cup
- Vegetable broth – 1 cup
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Rinse the escarole under cold water to remove any grit, then pat it dry with paper towels.
- Chop the escarole into 2-inch pieces, discarding the tough core.
- Peel and thinly slice the shallots.
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the sliced shallots and cook for 3–4 minutes, stirring occasionally, until they soften and turn translucent.
- Tip: Don’t rush this step—letting the shallots cook slowly builds a sweet base flavor.
- Add the chopped escarole to the skillet in batches, stirring as it wilts down to make room for more.
- Pour in the dry white wine and let it simmer for 2 minutes to cook off the alcohol.
- Add the vegetable broth, salt, and black pepper to the skillet.
- Reduce the heat to low, cover the skillet with a lid, and let it braise for 15 minutes.
- Tip: Check halfway through—if the liquid evaporates too quickly, add a splash more broth to keep it moist.
- After 15 minutes, remove the lid and increase the heat to medium-high.
- Cook uncovered for 3–5 minutes, stirring occasionally, until most of the liquid has reduced and the escarole is tender.
- Tip: Taste a piece of escarole—it should be soft but still have a slight bite, not mushy.
- Remove the skillet from the heat and let it rest for 2 minutes before serving.
Let this dish shine with its silky, wilted texture and a balance of sweet shallots and tangy wine. Serve it warm alongside grilled chicken or spoon it over creamy polenta for a comforting meal that feels effortlessly elegant.
Escarole and Lentil Soup
Kick off the new year with something cozy and nourishing—this escarole and lentil soup is exactly what you need when the weather turns chilly. It’s hearty, healthy, and comes together with minimal fuss, making it a perfect weeknight dinner. You’ll love how the flavors meld into a comforting bowl that feels like a warm hug.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Carrots – 2, chopped
– Brown lentils – 1 cup
– Vegetable broth – 6 cups
– Escarole – 1 head, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and chopped carrots, cooking for 2 more minutes until fragrant.
4. Add the brown lentils and vegetable broth, bringing the mixture to a boil over high heat.
5. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the lentils are tender but not mushy.
6. Stir in the chopped escarole, salt, and black pepper, cooking uncovered for 5 minutes until the greens wilt.
7. Remove the pot from the heat and let it sit for 2 minutes to allow the flavors to blend.
8. Ladle the soup into bowls and serve immediately.
Now you’ve got a wholesome meal ready to enjoy. This soup has a satisfying texture with tender lentils and wilted escarole, offering a slightly earthy and savory flavor that’s balanced by the sweetness of the carrots. Try topping it with a sprinkle of grated Parmesan or a drizzle of olive oil for an extra touch—it’s delicious with crusty bread on the side for dipping.
Garlicky Escarole and Tomato Pizza
Just when you think pizza can’t get any better, this garlicky escarole and tomato version proves you wrong. It’s a fresh, flavorful twist on a classic that comes together surprisingly fast. You’ll love how the bitter greens mellow out against the sweet tomatoes and rich cheese.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Pizza dough – 1 lb
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Escarole – 1 head
– Cherry tomatoes – 1 cup
– Mozzarella cheese – 8 oz
– Red pepper flakes – ½ tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface into a 12-inch circle.
3. Mince the garlic cloves finely.
4. Heat 1 tbsp olive oil in a large skillet over medium heat for 30 seconds.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
6. Roughly chop the escarole into bite-sized pieces.
7. Add the chopped escarole to the skillet and cook for 3 minutes until wilted.
8. Halve the cherry tomatoes.
9. Shred the mozzarella cheese into small pieces.
10. Brush the rolled-out dough with the remaining 1 tbsp olive oil.
11. Spread the cooked escarole and garlic mixture evenly over the dough.
12. Scatter the halved cherry tomatoes on top of the escarole.
13. Sprinkle the shredded mozzarella cheese over the tomatoes.
14. Season with ½ tsp salt and ½ tsp red pepper flakes.
15. Carefully transfer the pizza to the preheated pizza stone or baking sheet.
16. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly.
17. Remove from the oven and let cool for 2 minutes before slicing.
18. Slice the pizza into 8 pieces and serve immediately.
Vibrant and satisfying, this pizza has a crisp crust that gives way to tender, garlicky greens and juicy tomatoes. The slight bitterness of the escarole balances perfectly with the creamy mozzarella. Try serving it with a simple arugula salad on the side for a complete meal.
Savory Escarole and Prosciutto Flatbread
You know those days when you want something fancy-feeling but don’t want to spend hours in the kitchen? Yeah, this savory escarole and prosciutto flatbread is your answer—it’s crispy, salty, and totally doable on a weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Pizza dough – 1 lb
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Escarole – 4 cups, chopped
– Prosciutto – 4 oz, torn into pieces
– Mozzarella cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 450°F and place a baking sheet inside to heat up for 10 minutes.
2. On a floured surface, stretch the pizza dough into a 12-inch round or rectangle.
3. Brush the dough evenly with 1 tbsp of olive oil, then prick it all over with a fork to prevent bubbling.
4. In a large skillet over medium heat, heat the remaining 1 tbsp of olive oil for 30 seconds.
5. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
6. Add the chopped escarole and cook for 3–4 minutes until wilted, then season with salt and black pepper.
7. Remove the hot baking sheet from the oven and carefully transfer the dough onto it.
8. Spread the cooked escarole mixture evenly over the dough, leaving a ½-inch border around the edges.
9. Top with the torn prosciutto pieces and shredded mozzarella cheese.
10. Bake in the oven for 12–15 minutes until the crust is golden brown and the cheese is bubbly.
11. Let the flatbread cool on a wire rack for 5 minutes before slicing to keep it crisp.
Gorgeously golden and crisp, this flatbread delivers a perfect bite with the salty prosciutto and tender escarole. Try serving it with a simple arugula salad on the side for a complete meal that feels effortlessly elegant.
Escarole and Mushroom Quiche
Ooh, you know those cozy weekend mornings when you want something a little fancy but totally doable? This escarole and mushroom quiche is your answer—it’s savory, satisfying, and easier than it looks. Let’s get into it.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Pie crust – 1 (9-inch)
– Olive oil – 1 tbsp
– Cremini mushrooms – 8 oz, sliced
– Escarole – 1 head, chopped
– Eggs – 4 large
– Heavy cream – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Gruyère cheese – 1 cup, shredded
Instructions
1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides.
3. In a large skillet over medium heat, heat the olive oil for 30 seconds.
4. Add the sliced cremini mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Add the chopped escarole to the skillet and cook for 3–4 minutes, stirring constantly, until wilted and tender.
6. Remove the skillet from the heat and let the mixture cool for 5 minutes.
7. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined and smooth.
8. Spread the cooled mushroom and escarole mixture evenly over the bottom of the pie crust.
9. Sprinkle the shredded Gruyère cheese evenly over the vegetable layer.
10. Pour the egg and cream mixture slowly over the cheese and vegetables, ensuring it covers everything evenly.
11. Place the quiche in the preheated oven and bake for 40–45 minutes, until the top is golden brown and the center is set (it should not jiggle when gently shaken).
12. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
13. Slice the quiche into 6 pieces and serve warm.
Enjoy the creamy, custardy texture with earthy mushrooms and slightly bitter escarole—it’s a perfect balance. Serve it with a simple green salad for a light lunch, or reheat slices for a quick breakfast all week.
Escarole Bleu Cheese and Walnut Salad
Brace yourself for a salad that’s anything but boring. This escarole, blue cheese, and walnut combo is crisp, creamy, and crunchy all at once—perfect for when you want something fresh but still satisfying. It comes together in minutes, so it’s a lifesaver on busy nights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Escarole – 1 large head
– Walnuts – ½ cup
– Blue cheese – ⅓ cup, crumbled
– Olive oil – ¼ cup
– Lemon juice – 2 tbsp
– Honey – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Rinse the escarole under cold water, then tear the leaves into bite-sized pieces and spin them dry in a salad spinner or pat with paper towels.
2. Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, shaking the pan often, until they’re fragrant and lightly browned.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until the honey is fully dissolved and the dressing is smooth.
4. Place the dried escarole in a large salad bowl and pour the dressing over it.
5. Toss the escarole gently with your hands or salad tongs until every leaf is evenly coated with the dressing.
6. Add the toasted walnuts and crumbled blue cheese to the bowl.
7. Give the salad one final, gentle toss to distribute the walnuts and cheese without breaking them up too much.
8. Serve immediately on plates or in bowls.
Salads like this shine with their contrasts: the bitter escarole softens under the tangy dressing, while the walnuts add a warm crunch and the blue cheese melts into creamy pockets. Try it alongside a hearty soup or grilled chicken for a complete meal, or pack it for a picnic—it holds up surprisingly well without getting soggy.
Escarole and Chicken Ragout
Zesty and comforting, this escarole and chicken ragout is the cozy one-pot meal you’ve been craving. It’s packed with tender chicken, hearty greens, and a savory broth that’ll warm you right up. You’ll love how simple it is to throw together on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Boneless, skinless chicken thighs – 1 lb
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Dry white wine – ½ cup
– Chicken broth – 4 cups
– Escarole – 1 head, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the chicken thighs dry with paper towels and season them evenly with ½ teaspoon of salt and ¼ teaspoon of black pepper.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken thighs to the pot and cook until browned on both sides, about 5 minutes per side, then transfer them to a plate.
4. Reduce the heat to medium and add the diced onion to the pot, cooking until softened and translucent, about 5 minutes.
5. Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to let it burn.
6. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and let it simmer until reduced by half, about 3 minutes.
7. Add the chicken broth and bring the mixture to a gentle boil over medium-high heat.
8. Return the browned chicken thighs to the pot, reduce the heat to low, cover, and simmer for 20 minutes to cook the chicken through.
9. Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and set it aside.
10. Add the chopped escarole to the pot, stirring until it wilts and turns bright green, about 3 minutes.
11. Return the shredded chicken to the pot, add the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper, and simmer uncovered for 5 minutes to let the flavors meld.
12. Taste and adjust seasoning if needed, then remove from heat.
Melt-in-your-mouth chicken and tender escarole swim in a rich, savory broth that’s perfect for sopping up with crusty bread. For a creative twist, serve it over creamy polenta or with a sprinkle of grated Parmesan on top.
Escarole and Roasted Red Pepper Frittata
Wondering what to make for a quick, satisfying meal that feels fancy but comes together fast? This escarole and roasted red pepper frittata is your answer—it’s packed with flavor, super flexible, and perfect for breakfast, brunch, or even a light dinner. You’ll love how the slightly bitter greens mellow out against the sweet peppers and creamy eggs.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Large eggs – 8
– Escarole – 4 cups, chopped
– Roasted red peppers – ½ cup, chopped
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Shredded Parmesan cheese – ¼ cup
Instructions
1. Preheat your oven to 375°F.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add the chopped escarole to the skillet and sauté for 3–4 minutes, until wilted and bright green.
4. Stir in the chopped roasted red peppers and cook for 1 minute to warm through.
5. In a medium bowl, whisk the eggs with the salt and black pepper until well combined and slightly frothy.
6. Pour the egg mixture evenly over the vegetables in the skillet.
7. Sprinkle the shredded Parmesan cheese on top.
8. Cook on the stovetop for 4–5 minutes, until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 12–15 minutes, until the center is firm and the top is golden brown.
10. Remove from the oven and let it cool in the skillet for 5 minutes before slicing.
Gorgeously golden and fluffy, this frittata has a tender texture with pops of sweetness from the peppers and a subtle bite from the escarole. Serve it warm with a simple side salad for a complete meal, or slice it up and enjoy it cold the next day—it’s just as delicious!
Escarole and Lemon Risotto
Ooh, have you ever tried a risotto that’s both creamy and bright? This escarole and lemon risotto is a cozy, zesty twist on the classic. It’s perfect for a comforting weeknight dinner that still feels a little special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Arborio rice – 1½ cups
– Chicken broth – 4 cups
– Unsalted butter – 4 tbsp
– Yellow onion – ½ cup, finely chopped
– Dry white wine – ½ cup
– Escarole – 4 cups, chopped
– Lemon – 1, zested and juiced
– Parmesan cheese – ½ cup, grated
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pour the chicken broth into a medium saucepan and heat it over medium heat until it simmers, then reduce the heat to low to keep it warm.
2. Melt 2 tbsp of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
3. Add the chopped yellow onion and cook, stirring occasionally, for 5 minutes or until the onion is soft and translucent.
4. Add the Arborio rice to the pot and stir constantly for 1 minute to toast the rice lightly, which helps it absorb liquid better later.
5. Pour in the dry white wine and cook, stirring frequently, until the wine is fully absorbed, about 2 minutes.
6. Add 1 cup of the warm chicken broth to the rice and stir continuously until the liquid is mostly absorbed, about 5 minutes.
7. Repeat adding the broth 1 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next, for about 20 minutes total; the rice should be tender but still slightly firm in the center.
8. Stir in the chopped escarole and cook for 3 minutes until it wilts and becomes tender.
9. Remove the pot from the heat and stir in the remaining 2 tbsp of butter, the lemon zest, lemon juice, grated Parmesan cheese, salt, and black pepper until everything is well combined and creamy.
10. Let the risotto rest for 2 minutes off the heat to allow the flavors to meld.
Wow, this risotto turns out luxuriously creamy with a delightful tang from the lemon and a slight bitterness from the escarole. Serve it immediately while it’s hot and silky, maybe topped with an extra sprinkle of Parmesan or a drizzle of olive oil for a richer finish. It pairs beautifully with a simple green salad or crusty bread to soak up every last bite.
Conclusion
Joyful cooking awaits with these 30 versatile escarole recipes! From cozy soups to fresh salads, there’s a perfect dish for every meal and skill level. We hope you find a new favorite to try in your kitchen. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!
