Type what you have

Ingredients

• ✓ escarole
• bacon
• olive oil
• garlic
• cannellini bean
• chicken broth
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, 7 to 8 minutes. Drain on paper towels; crumble when cool. Reserve drippings in the skillet.
2. 2 Heat olive oil in drippings, 1 minute. Add escarole; cook and stir, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Add beans and chicken broth; season with red pepper flakes. Simmer for 5 to 7 minutes. Serve in bowls; top with crumbled bacon and Parmesan cheese.

By MissyPorkChop

Ingredients

• ✓ escarole
• ground beef
• egg
• bread crumb
• parmesan cheese
• basil
• parsley
• green onion
• chicken broth
• lemon
• orzo
• parmesan cheese

Instructions

1. 1 Mix together beef, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4-inch meatballs.
2. 2 Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest, and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

By Deena Patel

Ingredients

• ✓ escarole
• vegetable broth
• water
• yellow onion
• turnip
• parsnip
• carrot
• celery
• parsley
• dill
• artificial chicken
• orzo pasta
• salt
• black pepper

Instructions

1. 1 Cook 2 cups of broth over medium heat and add onions. Cook for 4 to 5 minutes. Add the rest of the broth and water, followed by onion, turnip, parsnip, carrots, celery, parsley, and dill. Cook over medium heat for 1 hour.
2. 2 Stir in the vegetarian chicken pieces and continue to cook until heated through and vegetables are tender, about 30 minutes more. Stir in escarole and orzo; cook for 15 minutes more.
3. 3 Remove vegetarian chicken, cut into chunks, and add back to the pot. Season with salt and pepper before serving.

By calead910

Ingredients

• ✓ escarole
• beef stew meat
• all-purpose flour
• salt
• black pepper
• carrot
• potato
• butternut squash
• beef broth
• onion
• celery
• garlic
• paprika
• worcestershire sauce
• bay leaf

Instructions

1. 1 Place beef in a slow cooker. Combine flour, salt, and black pepper in a small bowl, sprinkle over beef, and toss to coat. Add carrots, potatoes, squash, broth, onion, celery, garlic, paprika, Worcestershire sauce, and bay leaf. Cover the slow cooker.
2. 2 Cook on Low for 10 to 12 hours, or on High for 4 to 6 hours. Stir in escarole; cover and cook until escarole is tender, 15 to 20 minutes more.

By MakeItHealthy

Ingredients

• ✓ escarole
• spinach
• kale
• celery
• apple
• water
• lemon juice
• honey
• ginger

Instructions

1. 1 Puree escarole, spinach, kale, celery, apple, water, lemon juice, honey, and ginger in a blender until very smooth. Strain, pressing through a fine-mesh sieve. Serve immediately over ice or chill up to 1 hour and shake well to redistribute.

By Juliana Hale

Ingredients

• ✓ escarole
• potato
• egg
• bacon
• apple cider vinegar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. 3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
4. 4 Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.

By Karen

Ingredients

• ✓ escarole
• olive oil
• turkey sausage
• chicken broth
• cannellini bean
• tomato sauce

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add sausage and cook until evenly browned and crumbly, 5 to 10 minutes. Add chicken broth, beans, tomato sauce, and escarole. Simmer for 15 to 20 minutes.

By Melanie Garland-Sloan

Ingredients

• ✓ escarole
• olive oil
• lemon juice
• caper
• salt
• kalamata olive
• black pepper

Instructions

1. 1 Heat oil in a wok over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives; cook and stir for another 15 seconds. Season with black pepper to taste. Serve immediately.

By Charlie

Ingredients

• ✓ escarole
• penne pasta
• cannellini bean
• tomato
• garlic
• onion
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
2. 2 In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

By Renee Trivelli Milillo

Ingredients

• ✓ escarole
• olive oil
• salt
• pepper
• red pepper flakes
• garlic
• cannellini bean
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; stir in garlic. Pour in beans with juice and simmer until creamy, about 10 minutes.
4. 4 Stir in escarole and parsley; simmer 10 minutes more.

By KristaP

Ingredients

• ✓ escarole
• salt
• olive oil
• garlic
• salt
• black pepper
• red pepper flakes
• cannellini bean
• parmesan cheese

Instructions

1. 1 Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
2. 2 Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

By GinaLovesFood

Ingredients

• ✓ escarole
• ground beef
• egg
• bread crumb
• parmesan cheese
• basil
• onion powder
• chicken broth
• orzo pasta
• carrot

Instructions

1. 1 Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.
2. 2 Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.
3. 3 Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.
4. 4 Serve hot and enjoy!

By Star Pooley

Ingredients

• ✓ escarole
• romaine lettuce
• radicchio
• red leaf lettuce
• cherry tomato
• red bell pepper
• green bell pepper
• green onion
• grapeseed oil
• balsamic vinegar
• lemon juice
• basil
• salt
• pepper

Instructions

1. 1 Combine romaine, escarole, radicchio, red leaf lettuce, cherry tomatoes, bell peppers, and green onions in a large bowl.
2. 2 Make dressing: Whisk together grapeseed oil, vinegar, lemon juice, basil, salt, and pepper in a small bowl.
3. 3 Pour dressing over salad and toss well.

By Robyn Webb

Ingredients

• ✓ escarole
• olive oil
• garlic
• chicken broth
• red pepper flakes
• cannellini bean
• anchovy
• oregano
• lemon zest
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook and stir until bubbling and sizzling, about 20 seconds. Pour in chicken broth and bring to a boil. Cook until liquid is reduced by half, 6 to 8 minutes. Stir in a pinch of red pepper flakes.
2. 2 Stir in cannellini beans and bring to a boil. Cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in anchovy fillet, oregano, and lemon zest; simmer for 3 minutes.
3. 3 Add escarole and reduce the heat to low. Cook and stir until escarole wilts, about 5 minutes. Season with salt and pepper, then drizzle with extra-virgin olive oil and add another pinch of red pepper flakes.

By John Mitzewich

Ingredients

• ✓ escarole
• cornstarch
• mozzarella cheese
• parmesan cheese
• olive oil
• parsley
• ricotta cheese
• lasagna noodle
• black pepper
• salt
• garlic powder
• onion powder
• egg
• bread crumb
• ground veal
• ground pork
• ground beef
• chicken breast
• chicken broth
• carrot
• garlic
• onion
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a large pot; cook and stir 1/2 small onion and 1/2 garlic clove until onion is translucent, about 5 minutes. Stir shredded carrots and escarole into onion mixture; cook and stir until escarole is wilted, about 10 minutes.
2. 2 Pour chicken broth into pot with vegetables and bring to a boil. Reduce heat to low and simmer chicken breasts in broth until chicken is no longer pink inside, about 10 minutes. Remove chicken breasts and vegetables from broth with a slotted spoon, let chicken cool, and chop into bite-size pieces. Set chicken and vegetables aside; retain chicken broth in pot.
3. 3 Combine meat loaf mix, bread crumbs, egg, remaining 1/2 small onion, remaining 1/2 garlic clove, onion powder, garlic powder, salt, and black pepper in a bowl; mix thoroughly. Scoop about 1 1/2 teaspoon meat mixture and roll into a small meatball; repeat with remaining mixture. Refrigerate meatballs until firm, about 30 minutes.
4. 4 Bring chicken broth back to a boil, reduce heat to medium-low, and simmer meatballs in broth until no longer pink inside, about 10 minutes. Remove meatballs from chicken broth with a slotted spoon. Retain chicken broth in pot.
5. 5 Bring chicken broth back to a boil, reduce heat to medium-low, and cook lasagna noodles until cooked through but still slightly firm to the bite, about 10 minutes, stirring occasionally. Drain and set noodles aside. Reserve remaining chicken broth.
6. 6 Combine chopped chicken, vegetables, ricotta cheese, and parsley in a bowl; season with salt and black pepper. Chill mixture for 10 minutes to become firm.
7. 7 Preheat oven to 375 degrees F (190 degrees C). Coat the bottom of a large, deep baking dish with olive oil.
8. 8 Place 3 cooked lasagna noodles into baking dish. Layer 1/3 the ricotta-chicken mixture and 1/3 the meatballs over noodles; sprinkle layers with 1/3 cup Parmesan cheese and 2/3 cup mozzarella cheese. Repeat layers twice more, using 3 lasagna noodles, 1/3 the ricotta mixture, 1/3 the meatballs, 1/3 cup Parmesan cheese, and 2/3 cup mozzarella cheese per layer.
9. 9 Bring remaining chicken broth to a boil, reduce heat to low, and whisk cornstarch into chicken broth until thickened, about 5 minutes. Pour thickened chicken broth over casserole. Sprinkle remaining 1/3 cup Parmesan and 2/3 cup mozzarella cheese over top.
10. 10 Bake casserole in the preheated oven until bubbling and cheese topping has melted, about 20 minutes.

By Dsom216

Ingredients

• ✓ escarole
• black pepper
• garlic salt
• worcestershire sauce
• italian seasoning
• onion powder
• parmesan cheese
• bread crumb
• egg
• ground beef
• parmesan cheese
• parsley
• basil
• spinach
• half and half
• carrot
• potato gnocchi
• black pepper
• salt
• italian seasoning
• bay leaf
• chicken broth
• garlic
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium-low heat and sauté onion in hot oil until soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add chicken broth, bay leaf, Italian seasoning, sea salt, and pepper; bring slowly to a simmer, about 5 minutes.
2. 2 Meanwhile, prepare meatballs: Combine ground beef, beaten egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.
3. 3 Drop meatballs carefully, one at a time, into simmering soup in the pot. Bring to a slow simmer and cook for 20 minutes. Skim off any foam that comes to the surface with a spoon and discard.
4. 4 Add gnocchi, escarole, and carrot; bring soup back to a simmer. Stir in half-and-half, spinach, and basil. When gnocchi rise to the top, remove from heat.
5. 5 Discard bay leaf and garnish with 1/4 cup Parmesan cheese to serve.

By James