CATEGORY: Escarole
Escarole and White Bean Salad with Swordfish

Escarole and White Bean Salad with Swordfish

Give me an excuse to eat escarole.
Braised Pork and Clams; Pearled Farro with Hazelnuts and Greens

Braised Pork and Clams; Pearled Farro with Hazelnuts and Greens

A smoky, Bulgarian, red pepper paste has opened my eyes to a new way of living.
Mediterranean Braised Lamb and Couscous and Escarole Gratin

Mediterranean Braised Lamb and Couscous and Escarole Gratin

Gamey lamb smells like a barnyard as it cooks, but it was very popular at my table.
Turkey Meatloaf with Fontina and Mushrooms and Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon

Turkey Meatloaf with Fontina and Mushrooms and Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon

My meatloaf was moist, flavorful, and didn't taste like hamburger, which is to say, it achieved exalted status beyond mere ground meat.

Turkey Paprikash and Escarole with Raisins and Pignoli

I’m a fan of delicious, warming stews (I enjoy cooking them and eating them). My dining family loved the “Turkey Paprikash,” from the January/February 2009 issue of Everyday Food, where turkey is used rather than the traditional Hungarian version with chicken. The nice, saucy stew was great over the pappardelle-style noodles. This was definitively comfortable...
Slow-Poached Halibut with White Beans and Escarole

Slow-Poached Halibut with White Beans and Escarole

I do adore escarole. This recipe, from the June 2007 issue of Cuisine at Home, appealed to me by including escarole, beans, and fish into one hearty dish (recipe below). I did make certain adaptations to the published recipe, but enjoyed a great combination of flavors in the end.