Best Escarole With Bacon Walnuts Dates Etc Recipes

Escarole With Bacon and White Beans image

Provided by Umberle

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 slices bacon, chopped
1 cup onion, chopped
4 garlic cloves, thinly sliced
6 cups escarole, chopped (about 16 oz)
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 3/4 cups water
2 teaspoons vegetable bouillon
1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained

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

Escarole and Bacon Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Number Of Ingredients 0

Steps:

Cook 4 chopped bacon slices in a skillet until crisp; remove with a slotted spoon and drain. Off the heat, whisk 3 tablespoons each currants and red wine vinegar, 2 tablespoons olive oil, and salt and pepper into the drippings. Toss with 1 head chopped escarole, chopped pistachios and the bacon.

Escarole Salad with Warm Bacon Dressing image

Provided by Kardea Brown

Categories side-dish

Time 25m

Yield 6 to 8 servings (12 cups)

Number Of Ingredients 12

1 small baguette (about 6 inches), very thinly sliced
2 tablespoons olive oil
1 head escarole or frisée lettuce, torn into bite-size pieces
1 head radicchio, halved and thinly sliced crosswise
4 slices thick-cut bacon
1 anchovy fillet or 1/2 teaspoon anchovy paste
1 small shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
Combine the escarole and radicchio in a serving bowl. Set aside.
Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.