WHITE BEAN AND ESCAROLE SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Serving suggestions:
- Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
- In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring for 2 minutes more. Add the beans, tomato, broth, and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper to taste. Serve with the oil and/or cheese and the crusty bread. Cook's note: Swiss chard is a welcome substitute for the escarole.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
CREAMY ESCAROLE AND WHITE BEAN DIP
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large high-sided saute pan over low heat. Add the garlic and cook until just starting to soften, about 1 minute. Increase the heat to medium; add the escarole and cook until just wilted, 3 to 5 minutes. Stir in the white wine, 1/2 cup water, the cannellini beans (with the liquid from the can) and a large pinch of salt. Bring to a strong boil over medium-high heat and cook for 5 minutes, stirring occasionally. Stir in the rosemary and cook until there is only a light coating of liquid at the bottom of the pan, about 5 more minutes. Turn off the heat and let cool at least 15 minutes.
- Transfer the mixture to a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed (the mixture should look similar to the texture of spinach dip). Spoon into a medium bowl, cover with plastic wrap and refrigerate until completely chilled, about 2 hours.
- Before serving, season the dip with lemon juice and more salt to taste. Drizzle with olive oil. Serve with crackers and/or crudites.
ESCAROLE AND BEAN SOUP
Provided by Giada De Laurentiis
Time 22m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
- Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
Categories Soup/Stew Bean Leafy Green Sauté Sausage White Wine Winter Prosciutto Escarole Simmer Bon Appétit Dinner
Yield 12 servings as a side-dish or 6 as main-course
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.
ESCAROLE WITH WHITE BEANS
I grew up eating this, not just as a side dish, but as a main meal. My grandmother would make a pot of it, and spoon some over a thick slab of Italian bread, which would absorb the juices. This is true comfort food to me! However, if that doesn't sound like a meal to you, you can always add 1 pound of Italian sausage. Reduce the olive oil to 1 T., and cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing. Then add the onions to the pan and continue from there.
Provided by JackieOhNo
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil over medium heat.
- Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper. Cover skillet and cook, stirring occasionally, until the escarole is completely wilted, about 10 minutes.
- Sprinkle Parmesan on top and serve.
SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS
Steps:
- In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.
ESCAROLE AND BEANS
This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.
Provided by KristaP
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
- In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g
ESCAROLE AND WHITE BEAN SOUP
Growing up with an Italian grandmother, this is like chicken soup for the soul to me! This is fabulous on a chilly or rainy (or both) day. Add a crisp green salad, crusty bread, and a glass of Chianti. Adapted from Good Food Magazine, December 1987. Prep time does not include time to soak beans.
Provided by JackieOhNo
Categories Greens
Time 4h
Yield 3 quarts
Number Of Ingredients 16
Steps:
- Soak beans overnight in large bowl of cold water; or heat to boiling in large saucepan of water, remove from heat, and let stand 1 hour. Drain well.
- Heat oil in large Dutch oven. Add onions and chopped garlic and cook, stirring occasionally, until golden, about 15 minutes. Add beans and stir to coat with oil. Pour in 3 quarts water and add bay leaf. Heat to boiling. Reduce heat and simmer, partially covered, until beans are tender, 1-1/2 to 2 hours; thin with additional water if necessary.
- Stir in escarole, carrots, salt, and pepper. Continue simmering until vegetables are very soft, about 45 minutes.
- Finely mince parsley, lemon zest, and garlic clove together. Stir into soup and simmer 15 minutes. Taste and adjust seasonings. Stir in lemon juice just before serving. Serve hot, passing oil and Parmesan cheese.
Nutrition Facts : Calories 663.9, Fat 10.7, SaturatedFat 1.7, Sodium 1638.5, Carbohydrate 110.1, Fiber 27.7, Sugar 10.1, Protein 37.9
RAVIOLI WITH TOMATOES, WHITE BEANS, AND ESCAROLE
Spinach (my preference) can be used in place of escarole. This is a quick recipe from Health Magazine.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 129.8, Fat 0.7, SaturatedFat 0.2, Sodium 23.9, Carbohydrate 24.1, Fiber 9.5, Sugar 2.9, Protein 8.8
ESCAROLE SALAD WITH WHITE BEANS AND LIME VINAIGRETTE
Categories Bean Olive Pepper Side No-Cook Vegetarian Quick & Easy Lunch Lime Healthy Vegan Escarole Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Toss salad mix, cannellini, and olives in large bowl. Pour dressing over; toss. Divide salad among plates. Sprinkle with pepitas or pine nuts and serve.
WHITE BEAN AND ESCAROLE SOUP WITH SPICY POLENTA
Provided by Antonio Pisaniello
Categories Soup/Stew Bean Garlic Leafy Green Pork Bake Dinner Lunch Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place beans in heavy medium saucepan and add enough cold water to cover by 3 inches. Soak overnight. Drain. Return beans to pan. Add 8 cups water and bring to boil. Reduce heat to medium-low. Simmer gently until beans are tender, stirring occasionally, about 1 hour 15 minutes. Cool beans completely in liquid.
- Place remaining 4 cups water, prosciutto, 1/2 garlic head, and 1/4 teaspoon fennel seeds in heavy large saucepan. Bring to boil; reduce heat and simmer 10 minutes. Strain prosciutto broth into large measuring cup, reserving solids in strainer for soup. Add enough water to prosciutto broth to measure 4 cups. Return broth mixture to same saucepan. Add dried crushed red pepper, 2 tablespoons oil, and remaining 1/4 teaspoon fennel seeds. Gradually whisk in polenta. Bring to boil, whisking constantly. Remove from heat; cover and let stand 2 hours.
- Preheat oven to 350°F. Grease large baking sheet. Spread polenta on prepared baking sheet, pressing with wet hands into 1-inch-thick round. Make 2-inch hole in center to allow steam to escape during baking. Brush with 1 tablespoon oil. Bake until crisp at edges, about 35 minutes.
- Meanwhile, drain beans, reserving 3 cups cooking liquid. Heat remaining 1/2 cup oil in heavy large pot over medium heat. Add remaining 1/2 garlic head, cut side down, and sauté 2 minutes. Add escarole and sauté until wilted, about 2 minutes. Add beans with 3 cups cooking liquid. Remove skins from garlic in reserved solids from prosciutto broth; add solids to soup. Simmer soup 10 minutes to blend flavors. Season soup generously with salt and pepper. Discard remaining halved garlic from soup.
- Ladle soup into shallow soup bowls. Cut polenta into wedges. Serve alongside soup.
ESCAROLE WITH BACON AND WHITE BEANS
pulled and adapted from Jan/Feb 2007 issue of Cooking Light. It's not the most awe inspiring food ever, but it is satisfying and easy to make. Don't skip on the bacon. It doesn't end up adding that much fat and it adds a ton of flavor. I served it with quinoa.
Provided by Umberle
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon. Pour off and discard all but 2 tsp drippings from pan. Set bacon aside.
- Add onion to drippings in pan; cook until golden brown (about 12 minutes). Add garlic; cook about 2 minutes, stirring frequently. Add escarole; cook 2 minutes or until escarole wilts, stirring frequently. Add sugar, salt, pepper, and broth; cook 15 minutes or until escarole is tender, stirring occasionally.
- Add beans; cook 2 minutes or until thoroughly heated. Sprinkle with bacon.
Nutrition Facts : Calories 248, Fat 5.7, SaturatedFat 1.9, Cholesterol 7.7, Sodium 121.5, Carbohydrate 37.2, Fiber 10.1, Sugar 3.4, Protein 13.9
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