Some people put carrots in their escarole soup. Some put celery. Some rice. They're probably all fine and good recipes. I wouldn't know, I've been trying to replicate Mom's for about 10 years and hers doesn't have any of that fancy stuff — doesn't need it.
Its main components are escarole, onion, garlic, chicken stock, and cannellini beans. That makes it a very easy soup to make. It's kind of the ideal soup because it's heartwarming but thin — so it works year-round. It will fill you up, but you don't feel heavy after eating it — just satisfied. The beans kind of leak out their starchiness, thickening it a little once the soup has had a chance to sit.
A tablespoon of red pepper flakes while it's cooking gives it a little edge, and sprinkle of Parmesan to finish once you've ladled it out is the perfect finish. It's almost always better the second day.
Click here for Recipe SWAT Team: Healthy Greens.
Believe it or not, I only recently started eating pork (I'm pretty sure that admitting to this may be sacreligious among foodies) due to my childhood aversion to the pig pen at a local farm in Stamford, Conn. This is a great recipe for people who, like myself, prefer pork with savory ingredients rather than sweet. Over a bed a garlicky escarole, with the earthiness of the Guinness and mushrooms, boneless pork chops are in their element.
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Escarole is a big ingredient in the Italian-American pantry, so one will see it frequently on an Italian-American table. Escarole has always been abundant in American markets, whereas the dark-green vegetables such as chicory and broccoli rabe made their appearance much later. The usual recipe for sautéed escarole is escarola strascinata, “dragged” in the pan with garlic and oil. In this rendition, the addition of anchovies and black olives make it more festive and give the dish more complexity.
Click here to see Lidia Bastianich's Take on Italian-American Cuisine.
This sweet and savory salad isn’t your average beet and goat cheese salad. The addition of escarole, Japanese cucumber, figs, and pistachios makes this salad an excellent fresh and vibrant lunch option. — Angela Carlos, Cook EditorThis recipe is courtesy of Executive Chef David Feau of Wally's Beverly Hills.
As an Italian, I love making this soup in the morning and letting it simmer throughout the day. Sometimes I use beef meatballs and other times I use ground turkey. It really depends on what I have on hand or what I'm in the mood for. Either way this is a delicous and hearty soup to enjoy for lunch or dinner (even a snack).
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Offal is a much under-appreciated meat, but with the right sauce and the right technique, it can be delicious. Here, chef Matt Tropeano of La Silhouette pan-fries veal sweetbread and serves it with a tangy, fruity Meyer lemon sauce and oversized ravioli made from fresh pasta dough and stuffed with roasted fennel and garlic.
I often throw together this pasta (a one-stop meal!) when I've had a long, busy day. The only thing I need to buy is the chicory — the rest of the ingredients have a permanent spot in my pantry — so I don't even have to come up with a shopping list.
Prepping the ingredients for this recipe is easy enough, so the dish comes together rather quickly and that's just what this hungry, tired cook needs on such nights!
But the best part about this bowl of pasta is that every bite is as delicious as it is nourishing. The earthy greens, the spicy chile peppers, the chewy pasta, the savory, crunchy breadcrumbs — everything you could possibly want, or crave — is in this one beautiful bowl.
Starch from the cannellini beans helps to create a creamy, thick sauce with the chicken stock, and will make you think as if you're enjoying something indulgent. For a healthier version of this pasta, skip the sausage and add another vegetable such as onions or a spicy pepper.