Best Spicy Escarole Recipes

WHITE BEAN AND ESCAROLE SOUP WITH SPICY POLENTA

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.

SPICY-SAUSAGE AND LENTIL STEW WITH ESCAROLE SALAD

Steps:

• Heat 1 tablespoon oil in a large pot over medium-high. Add sausage, carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally and breaking up sausage into bite-size pieces, until meat is no longer pink, about 5 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add broth, 3 cups water, and lentils. Bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender, about 30 minutes.
• Meanwhile, toss escarole with lemon juice and remaining 1 tablespoon oil in a large bowl. Season with salt and pepper. Top stew with escarole salad, drizzle with more oil, and serve.

SPAGHETTINI WITH SPICY ESCAROLE AND PECORINO ROMANO

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add anchovies and dried crushed red pepper; stir 1 minute. Add garlic; stir 30 seconds. Stir in escarole. Add 1 cup water, cover pan, and reduce heat to low. Cook until escarole is tender, about 5 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
• Add pasta to escarole mixture and stir over low heat to combine, adding cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil. Divide pasta among shallow bowls, sprinkle with cheese, and serve.

SPICY ESCAROLE

Steps:

• Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and caramelized, 10 to 15 minutes. Add escarole, oregano, and red-pepper flakes; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.

SPICY ESCAROLE WITH GARLIC

Steps:

• Cook 3 minced garlic cloves in a skillet with olive oil until golden. Add a few pinches of red pepper flakes. Stir in 1 head torn escarole in batches, season with salt and toss. Cover and cook until the greens are wilted, 5 minutes.

SPICY ESCAROLE AND BEANS

Steps:

• Heat oil in a non-stick stock pot.
• Saute garlic, onion, and peppers in the hot oil on medium high until onion is transparent, approximately 5 minutes.
• Add beans with liquid and cook on medium high for about 5 minutes, allowing some of the liquid to boil off.
• Lower the heat to medium low and add the escarole. Cover and simmer for 10 minutes.
• Add the wine and black pepper and mix well. Replace cover and simmer for another 10 minutes or until escarole is soft.
• Add the cooked ditalini to the escarole and beans. Stir to combine well.
• Serve in bowls and sprinkle with grated cheese.

RAMEN NOODLE BOWL WITH ESCAROLE AND SPICY TOFU CRUMBLES

Steps:

• Cook noodles according to package directions. During the last minute of cooking, add escarole. Drain and rinse under cold water.
• Toss noodles, escarole, and chili sauce in a large bowl until coated; season with salt. Divide noodles between bowls. Slice scallions into 1" pieces and place on top of noodles along with some tofu crumbles, radishes, and peanuts.

SPICY ESCAROLE

Steps:

• Cut the escarole into 2-inch squares but do not dry. In a skillet set over moderately high heat, and heat oil, add pepper flakes, escarole, salt and cook, stirring, until wilted.;