by Weronika Zawora | Jun 20, 2022 | Recipes
Recipe by Chef Jonathan Miller via Mariquita Farm Ingredients Olive oil1 onion, chopped1 sweet pepper, chopped1 head escarole, chopped8 eggs, beaten1/2 cup grated Fontina or Gruyere cheese3 Tablespoon parsley, chopped Directions Heat the oil in a 10 inch skillet,...
by Weronika Zawora | Jun 14, 2021 | Recipes
Recipe sourced from marthastewart.com Adapted from Chef Mike Price of Market Table Restaurant, NY Makes 4 servings Ingredients 1 Tbsp. grapeseed oil 1 Tbsp. unsalted butter 2 cloves garlic, thinly sliced 1 bulb fennel, trimmed and thinly sliced crosswise 1 small red...
by Weronika Zawora | Jun 22, 2020 | Recipes
Found on HardlyHousewives.com Thank you for sharing, Diana! Ingredients: 1 head escarole 1 15 oz. can cannelloni beans, drained and rinsed 1 lb. spicy Italian sausage 3 Tbs. olive oil, separated 1/2 Tsp. red pepper flakes 4 garlic cloves, chopped 1 cup white wine 4...
by Laura Lutz | Jun 14, 2019 | Recipes
This recipe calls for escarole, but you could substitute Swiss chard or spinach for an equally delicious dish. Inspired by Bon Appetit, March 2003 Makes 4 servings Ingredients: 1 large head of escarole (or Swiss chard or 2 bunches of spinach), cut into 1” ribbons 16...
by Christine Taylor Garner | Jul 8, 2018 | Recipes
I’ve always used escarole like any cooking green; added to a soup or stir fry, tossed with other veggies and pasta, etc. But I’ve noticed there are a lot of recipes out there that call for blanching or boiling the escarole before sautéing it as a way to...