Recipes
Endive/Escarole
Endive/Escarole Info: We use endive and escarole interchangeably in recipes. They are somewhat bitter greens that are well-suited to various types of cooking. In small quantities, they can be added to other greens to make a nice salad, but they are often used in soups and other dishes that could use a bit of 'green' cooked into them. The flavor tends to get a bit more mild when cooked, and they keep some of their texture, which makes them a truly great item to add to soups and stews.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Endive and Rice Soup, Sicilian Endive, Escarole Sausage Dinner Soup, Wilted Escarole/Endive, Blanched Escarole with Fried Capers, Escarole Soup
Endive and rice soup
Makes 4 servings
1 head endive
1 small onion, minced
4 Tbsp. butter
Salt
4 1/2 c weak vegetable or beef broth
1/4 c Arborio rice
3 tbs. grated Parmesan cheese
Thoroughly wash endive leaves, and cut into diagonal ribbons, about 1/8-1/4 inch wide.
In a large saucepan, sauté onions in butter over medium heat until they are browned. Add endive and a little salt; sauté a minute or two.
Add 1/2 c stock, cover, and reduce heat. Simmer until tender, 20-30 minutes.
Add the rest of stock, bring to boil, stir in rice, then cover. 5. Reduce heat to low and cook 20 minutes—the rice should be tender but firm. Remove from heat, stir in the Parmesan cheese, and adjust seasoning. Serve immediately.
Sicilian endive
4 tsp olive oil
2 heads endive, washed, dried and chopped
1/2 c lemon juice
1 Tbsp capers
Salt to taste
10 Calamata olives, pitted
Ground black pepper
Heat oil in a wok over high heat. Add endive; cook and stir until greens begin to wilt.
Stir in lemon juice. Add capers, salt, and olives; cook and stir 15 seconds.
Season with black pepper to taste. Serve immediately.
Escarole Sausage Dinner Soup
up to a pound of sausage of just about any kind (half a pound, even a quarter pound is fine for the flavor, you could also use 2-4 slices bacon here, and of course this is easily skipped for a vegetarian version.)
1-2 onions or leeks cleaned and diced
2-6 garlic cloves minced or roughly chopped
1-2 cups cooked beans (white, pinto, garbanzo.... yes, it’s fine to use a can of beans!)
1 can diced tomatoes (about 2 cups or 15 oz.)
2 cups broth (chicken or vegetable)
Parmesan rind, if available
2-5 cups cleaned chopped escarole or other cooking green such as chard, dandelions, kale, spinach...
Brown the sausage, drain off excess fat if there’s lots, then remove the sausage for just a bit. Add the onions to brown in the sausage drippings and cook until transluscent then add the garlic and cook for a few seconds more. Then quickly add the beans and tomatoes and broth and parm. rind. Add the sausage back and bring the pot to a low boil. Then add the cooking greens and cook through. (3-4 minutes for escarole, less for young spinach, more for kale or collards....) Serve.
Wilted Escarole/Endive
3 T olive oil
2 medium or 1 large escarole - rinsed, dried and chopped
1/2 cup lemon juice
chopped zest from one lemon
2 tablespoons capers, roughly/barely chopped
10 dark, pitted olives, kalamata are good here
ground black pepper to taste
Heat oil in a large frying pan over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice & zest. Add capers, S & P, and olives; cook and stir for another 15-30 seconds.
Blanched Escarole with Fried Capers
1 bunch escarole (about 1 pound), trimmed and shredded
1 tablespoon extra-virgin olive oil 1 tablespoon unsalted capers, drained
1/2 teaspoon salt
Freshly ground pepper
2 teaspoons thinly sliced lemon zest for garnish, optional
Drop the escarole in a pot of salted boiling water. Cook 3 to 5 minutes until it is as tender as you like. Drain well.
While the escarole is cooking, heat the oil in a large nonstick skillet over medium heat. Add the capers and cook 2 minutes; remove with a slotted spoon.
Stir in the drained escarole, salt and pepper and heat through. Place on a serving plate and top with the capers and lemon zest, if using. Serve immediately. Serves 4
Escarole Soup
1/4 lb White beans
5 c vegetable or chicken broth
2 Tablespoons olive oil
2 Tablespoons minced garlic
1 onion, diced
2 c chopped escarole
Salt and pepper -- to taste
croutons, optional
SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. (or use canned white beans if there isn't time to soak and cook...) Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve hot, with the addition of croutons if desired.
Serves 8