Best Whole Grain Medium Shells With Beans And Escarole Recipes

WHOLE-GRAIN PASTA WITH CHICKPEAS AND ESCAROLE

Whole-Grain Pasta with Chickpeas and Escarole image

Provided by Food Network Kitchen

Time 42m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups whole-grain penne
1 head escarole, roughly chopped
4 tablespoons extra-virgin olive oil, plus more to taste
1/4 cup capers, drained and patted dry (optional)
5 cloves garlic, sliced
1/2 cup roughly chopped fresh parsley
1/4 teaspoon red pepper flakes
1 28 -ounce can whole peeled tomatoes, crushed slightly, liquid reserved
1 15 .5-ounce can chickpeas, drained, rinsed and patted dry
Kosher salt and freshly ground pepper
2 bay leaves
1/2 cup freshly grated parmesan cheese, plus more for garnish

Steps:

Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.
Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.

Nutrition Facts : Calories 540, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 9 milligrams, Sodium 800 milligrams, Carbohydrate 79 grams, Fiber 15 grams, Protein 21 grams

CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE

Crispy Chicken Thighs With Bacon and Wilted Escarole image

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

Provided by Alison Roman

Categories Bon Appétit Chicken Escarole Bacon Kid-Friendly Dinner Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
4 slices bacon, coarsely chopped
1 shallot, finely chopped
1/2 teaspoon crushed red pepper flakes, plus more for serving
1 head of escarole, torn into large pieces
1 lemon, quartered

Steps:

Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10-12 minutes. Turn chicken over and cook until cooked through, 8-10 minutes longer. Transfer thighs to a cutting board or large plate.
Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and 1/2 tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.