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Exciting Endive & Escarole Recipes - 17 recipes

Endive and escarole are healthy leafy greens that bring your recipes a slightly bitter taste. Use them in fresh salads or cook them into soups and main dishes.

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Suggestions: spinach, kale, rocket, lettuce, chard

Top Recipe

By courtneyepowell

Rate this recipe 4.3/5 (7 Votes)
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Beet and Goat Cheese-Filled Endive 1 Picture
Details

Servings 24

  • 1 beet, cooked, peeled and cubed
  • 1/4 cup sliced almonds
  • 1 to 2 heads of endive
  • 3 ounces of goat cheese, crumbled

See this recipe

Toast almonds on a baking sheet until golden, about 3 minutes

Top rated Endive and Escarole recipes

By

Grilled corn, endive, red onion, feta, and spices combine to make this simple summer corn and endive salad

  • 4 ears fresh corn
  • 2 heads Belgian endive
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 bunch cilantro, leaves only
  • 1/2 small red onion, thinly sliced
  • 1/4 cup crumbled feta
  • 1/2 lime, juiced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper, or to taste
4.4/5 (9 Votes)

By

Preheat the oven to 475 degrees

  • 1 cup EVOO
  • 8 sprigs fresh sage
  • 8 medium Belgian endives, halved lengthwise
  • 8 ounces crumbled Gorgonzola
  • Kosher salt
4.5/5 (2 Votes)

By

Preheat the oven to 350 degrees F

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk, heated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated garlic
  • 1/2 cup shredded Swiss, divided
  • 4 small to medium Belgian endives
  • 4 small slices Swiss
  • Kosher salt and freshly ground black pepper
  • 4 thin slices deli ham
  • Vegetable cooking spray
  • Chopped fresh parsley, for garnish
  • Special equipment: small rectangular baking dish
4.3/5 (4 Votes)

By

Arrange endive cut side down over sprayed foil in 9x12 pan, sprinkle sugar, salt, pepper over endive

  • 8 heads endive trimmed & halved
  • 1 t sugar
  • 1/2 t salt
  • 1/2 t pepper
  • 2 C milk
  • 1 T butter
  • 2 slices bacon cooked & crumbled
  • 1/2 C gruyere cheese
  • nutmeg
0/5 (0 Votes)

By

Heat oil in a large pan over medium heat

  • 1/4 cup extra-virgin olive oil, plus more for finishing
  • 2 large carrots, peeled and diced
  • 1 medium onion, diced
  • 2 large cloves garlic, minced
  • 4 cups dried, cooked or canned, drained cannellini beans
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup freshly grated Parmesan, plus more for finishing
  • 24 ounces chicken stock
  • 6 cups coarsely chopped escarole
  • Sea salt
  • Freshly ground black pepper
  • Sliced country bread, toasted and drizzled with olive oil, for serving
5/5 (2 Votes)

By

Mini meatballs in this tasty soup make it a hearty meal

  • SOUP
  • 1 whole chicken, cut up
  • 2 chicken breasts
  • 2 large carrots, sliced
  • 1 onion
  • 2 stalks celery
  • 1 tablespoon fresh parsley, chopped
  • 1 large bunch fresh escarole
  • 2 eggs, beaten
  • 2 tablespoon parmesan cheese, grated
  • salt to taste
  • MINI MEATBALLS
  • 1 pound ground beef
  • 1 teaspoon garlic powder
  • 2 tablespoons parmesan cheese, grated
  • Salt and pepper to taste
5/5 (1 Votes)

By

Looking for a simple, good for you soup recipe? Try this delicious healthy low fat Escarole and Bean Soup

  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 pound escarole, chopped and rinsed (I use 2-3 heads)
  • Salt to taste
  • 4 cups low-salt chicken broth
  • 1 can (15 ounce) cannellini beans not rinsed
  • 1 piece (1 ounce) Parmesan
  • Freshly ground black pepper, to taste
  • 6 teaspoons extra-virgin olive oil
  • Red pepper flakes, to taste, optional
4.5/5 (37 Votes)

By

We love salpicon. Salpicon is French term that refers to a mixture of finely diced ingredients

  • 2 endives
  • 1/2 of a red bell pepper
  • 1/2 of a green red bell pepper
  • 1/2 of a cucumber
  • 1/2 of a tomato
  • 1 tender onion
  • 2 cans of solid light Isabel tuna in extra virgin olive oil
  • 1/2 cup of cooked octopus
4.7/5 (3 Votes)

By

Heat a large frying pan with the olive oil

  • 1 head of escarole – cleaned and cut
  • 5 cloves of garlic chopped
  • 1 pint of grape tomatoes – halved
  • 3 tablespoons of raisins – chopped
  • 1 cup chicken broth
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 lb. of your favorite spaghetti or macaroni
  • Fresh grated Romano or Parmesan cheese
4.6/5 (5 Votes)

By

In a soup pot place the olive oil, carrots, celery, red onion, parsley, basil, garlic, salt, pepper and oregano

  • For the Escarole:
  • 2 carrots – diced
  • 3 stalks celery – chopped
  • 1 small red onion – diced
  • 4-5 cloves of fresh garlic – chopped
  • 1/4 cup of fresh parsley – chopped
  • 1/4 cup of fresh basil - chopped
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • 2-3 tablespoons olive oil
  • 5-6 cups of chicken broth
  • 2 cups shredded pork (from leftover pork)
  • 1 lb. of your favorite macaroni for soup
  • Fresh Romano or Parmesan cheese for grating
  • 1 head of escarole – cleaned and cut
  • 4-5 cloves of fresh garlic - chopped
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 2-3 tablespoons olive oil
4.6/5 (5 Votes)

By

In a medium bowl, whisk 1/2 cup of the vinegar with the sugar and 1/2 teaspoon of salt until the sugar dissolves

  • 1/2 cup plus 2 tablespoons Champagne vinegar
  • 1 tablespoon sugar
  • Kosher salt
  • 1 medium red onion, halved lengthwise and very thinly sliced crosswise
  • 1/2 cup buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarsely ground black pepper
  • 1/2 small garlic clove, minced
  • Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces
  • 1 pound brussels sprouts, shredded
  • 1 cup marcona almonds, chopped
4.5/5 (8 Votes)

By

This recipe is from Rao's Cook Book

  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 4 cups cooked cannelloni beans
  • 1 cup reserved bean broth
  • 8 cups Chicken Stock, or canned chicken broth
  • 2 large bunches of escarole, cooked and chopped
  • salt and Pepper to taste
  • Freshly grated Parmigiano Reggiano cheese for topping
4.3/5 (21 Votes)

By

"Escarole always needs a good soak in cold water to rid it of the dirt trapped between its leaves

  • 1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops
  • 1/4 C. good extra-virgin olive oil
  • 1 –2 cloves garlic, thinly sliced
  • 1 –2 cups cooked white beans with some of their cooking liquid or a small ladleful of water
  • Salt and pepper
4.5/5 (2 Votes)

By

Creamy and delicious, this hearty soup is flavorful with the sautéed garlic and added escarole

  • 2 tablespoons extra virgin olive oil
  • 2 cloves fresh garlic
  • 1 medium carrot,diced
  • 1/2 large white onion, diced
  • 1 can cannellini (white Italian kidney) beans, rinsed
  • 1 cup half & half
  • 3 cups reduced sodium vegetable broth
  • 1 head escarole, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup shredded Parmesan cheese
4.2/5 (18 Votes)

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