12 Amazing Escarole Dishes That Everyone Will Enjoy
Escarole brings a delightful bitter edge to countless dishes, from fresh salads to hearty soups. This versatile leafy green transforms ordinary meals into something special.
These twelve recipes showcase escarole’s incredible range, proving this underrated vegetable deserves a permanent spot in your kitchen repertoire.
01. Simple Sicilian Escarole Salad
A traditional Italian salad featuring crisp escarole with Mediterranean flavors. This refreshing dish comes together in minutes with pantry staples.
Ingredients: 1 large head escarole (chopped), ¼ cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons capers (drained), ½ cup mixed olives (pitted), salt and black pepper to taste.
How To Make Simple Sicilian Escarole Salad
1. Wash escarole thoroughly under cold running water, then spin dry in a salad spinner. Tear leaves into bite-sized pieces, discarding any tough outer leaves or thick stems that might be bitter.
2. Whisk olive oil and lemon juice together in a large serving bowl until well combined. Season with salt and pepper, tasting and adjusting as needed for perfect balance.
3. Add escarole to the bowl and toss gently with your hands to coat every leaf. Scatter capers and olives over the top, then give everything one final gentle toss before serving immediately.
02. Rustic Escarole Pizza
Store-bought pizza dough topped with garlicky escarole and melted cheese. This vegetarian pizza offers a sophisticated twist on traditional toppings.
Ingredients: 1 pound pizza dough, ½ cup pizza sauce, 3 cloves garlic (minced), 4 cups escarole (chopped), 1½ cups mozzarella cheese (shredded), 2 tablespoons olive oil, salt and pepper to taste.
How To Make Rustic Escarole Pizza
1. Preheat oven to 475°F and stretch pizza dough onto a greased baking sheet or pizza stone. Let dough rest at room temperature for 10 minutes to relax the gluten.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then add chopped escarole. Sauté for 3-4 minutes until wilted and tender.
3. Spread pizza sauce evenly over dough, leaving a 1-inch border. Top with sautéed escarole mixture and sprinkle mozzarella cheese over everything.
4. Bake for 12-15 minutes until crust is golden brown and cheese is bubbly and lightly browned. Let cool for 3 minutes before slicing and serving hot.
03. Classic Italian Wedding Soup
Traditional soup combining tender meatballs, pasta, and fresh escarole in savory broth. This comforting bowl delivers authentic Italian flavors in every spoonful.
Ingredients: 1 pound ground beef, ½ cup breadcrumbs, 1 egg, 8 cups chicken broth, 1 cup small pasta (ditalini or orzo), 4 cups escarole (chopped), ½ cup Parmesan cheese (grated), salt and pepper to taste.
How To Make Classic Italian Wedding Soup
1. Mix ground beef, breadcrumbs, egg, salt, and pepper in a bowl. Roll mixture into small meatballs about ¾-inch in diameter, placing them on a baking sheet as you work.
2. Bring chicken broth to a boil in a large pot. Carefully drop meatballs into boiling broth and cook for 8-10 minutes until they float to the surface and are cooked through.
3. Add pasta to the pot and cook according to package directions until al dente. Stir in chopped escarole during the last 2 minutes of cooking until wilted.
4. Season soup with salt and pepper to taste. Ladle into bowls and top with grated Parmesan cheese before serving piping hot with crusty bread.
04. Colorful Italian Mixed Green Salad
Restaurant-style salad combining escarole with radicchio and bell peppers. This vibrant dish brings together contrasting flavors and textures beautifully.
Ingredients: 3 cups escarole (torn), 2 cups radicchio (shredded), 1 red bell pepper (sliced), 1 yellow bell pepper (sliced), ¼ cup red wine vinegar, ⅓ cup olive oil, 1 teaspoon dried oregano, salt and pepper to taste.
How To Make Colorful Italian Mixed Green Salad
1. Wash and dry all greens thoroughly, then combine escarole and radicchio in a large salad bowl. The contrast between the light green escarole and deep red radicchio creates a beautiful presentation.
2. Slice bell peppers into thin strips and add to the greens. The sweet peppers balance the slight bitterness of the escarole perfectly.
3. Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl until emulsified. Pour dressing over salad and toss gently to coat all ingredients evenly.
4. Let salad sit for 5 minutes to allow flavors to meld before serving. This brief resting time helps the greens absorb the dressing and softens any harsh edges.
05. Creamy Gnocchi Meatball Soup
Hearty winter soup featuring pillowy gnocchi, tender meatballs, and fresh escarole. This creamy comfort food warms you from the inside out on cold days.
Ingredients: 1 pound frozen gnocchi, 20 frozen meatballs, 4 cups chicken broth, 1 cup heavy cream, 3 cups escarole (chopped), 2 tablespoons olive oil, 1 onion (diced), 2 cloves garlic (minced), salt and pepper to taste.
How To Make Creamy Gnocchi Meatball Soup
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened, then add minced garlic and cook for another minute until fragrant.
2. Pour in chicken broth and bring to a boil. Add frozen meatballs and cook for 10 minutes until heated through and flavors begin to meld together.
3. Add gnocchi to the pot and cook for 3-4 minutes until they float to the surface. Stir in heavy cream and chopped escarole, cooking for 2 more minutes until greens wilt.
4. Season with salt and pepper to taste. The soup should be creamy but not too thick. Serve immediately in warm bowls for the ultimate comfort food experience.
06. Quick Escarole and Sausage Soup
Simple thirty-minute soup with Italian sausage, white beans, and escarole. This satisfying meal comes together quickly for busy weeknight dinners.
Ingredients: 1 pound Italian sausage, 1 can cannellini beans (drained), 4 cups escarole (chopped), 6 cups chicken broth, 1 onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, salt and pepper to taste.
How To Make Quick Escarole and Sausage Soup
1. Remove sausage from casings and crumble into small pieces. Cook in a large pot over medium-high heat for 6-8 minutes until browned and cooked through, breaking it up as it cooks.
2. Add diced onion to the pot with the sausage and cook for 4 minutes until softened. Stir in minced garlic and cook for another minute until aromatic.
3. Pour in chicken broth and bring mixture to a boil. Add drained cannellini beans and chopped escarole, then reduce heat to medium and simmer for 8-10 minutes.
4. Season with salt and pepper to taste, keeping in mind that the sausage adds saltiness. Serve hot with crusty bread for a complete, satisfying meal.
07. Green Detox Juice Blend
Nutrient-packed juice combining escarole, spinach, kale, and apple. This healthy green drink provides an energizing boost of vitamins and minerals.
Ingredients: 2 cups escarole (roughly chopped), 2 cups fresh spinach, 1 cup kale leaves (stems removed), 1 Granny Smith apple (cored), 1 cucumber, ½ lemon (juiced), 1 inch fresh ginger.
How To Make Green Detox Juice Blend
1. Wash all greens thoroughly and pat dry. Remove any tough stems from kale and roughly chop escarole to fit through your juicer feed tube more easily.
2. Core the apple and cut into wedges, leaving the skin on for extra nutrients. Peel cucumber if desired, though the skin adds beneficial fiber and nutrients.
3. Feed ingredients through juicer in this order: cucumber first, then apple, followed by all greens, and finish with ginger for the strongest flavor impact.
4. Stir in fresh lemon juice and serve immediately over ice. The lemon brightens all the flavors and helps preserve the vibrant green color of your healthy juice.
08. Smoky Grilled Escarole
Charred escarole topped with blue cheese and ranch dressing. This unique side dish transforms humble greens into something special on the grill.
Ingredients: 2 large heads escarole (halved lengthwise), ¼ cup olive oil, ½ cup blue cheese crumbles, ¼ cup ranch dressing, salt and black pepper to taste, 2 tablespoons balsamic glaze (optional).
How To Make Smoky Grilled Escarole
1. Preheat grill to medium-high heat and clean grates thoroughly. Cut escarole heads in half lengthwise, keeping root end intact so leaves stay together during grilling.
2. Brush cut sides of escarole with olive oil and season generously with salt and pepper. The oil prevents sticking and helps create beautiful grill marks.
3. Place escarole cut-side down on grill and cook for 3-4 minutes until lightly charred and wilted. Flip carefully and grill another 2-3 minutes until tender but still slightly crisp.
4. Transfer to serving platter and immediately top with blue cheese crumbles and drizzle with ranch dressing. The heat will slightly melt the cheese for perfect flavor balance.
09. Sweet Peach Escarole Salad
Fresh summer salad pairing bitter escarole with sweet peaches. This balanced combination creates a refreshing dish perfect for warm weather dining.
Ingredients: 4 cups escarole (torn), 3 ripe peaches (sliced), ¼ cup toasted walnuts, 2 tablespoons honey, 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, ¼ cup goat cheese crumbles, salt and pepper to taste.
How To Make Sweet Peach Escarole Salad
1. Wash and dry escarole thoroughly, then tear into bite-sized pieces. The key is making sure leaves are completely dry so the dressing adheres properly.
2. Slice peaches into thin wedges, discarding the pits. Choose peaches that are ripe but still firm so they hold their shape in the salad.
3. Whisk honey, olive oil, and apple cider vinegar together until smooth and emulsified. The honey balances the escarole’s natural bitterness beautifully.
4. Combine escarole and peach slices in a large bowl, then drizzle with dressing and toss gently. Top with toasted walnuts and goat cheese crumbles before serving immediately.
10. Rustic Beans and Greens
Hearty Italian-style dish combining cannellini beans with sautéed escarole. This versatile recipe works as a side dish, main course, or appetizer.
Ingredients: 2 cans cannellini beans (drained and rinsed), 6 cups escarole (chopped), ¼ cup olive oil, 4 cloves garlic (sliced), ½ teaspoon red pepper flakes, 1 cup vegetable broth, ¼ cup Parmesan cheese (grated), salt and pepper to taste.
How To Make Rustic Beans and Greens
1. Heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, cooking for 1-2 minutes until garlic is fragrant and lightly golden.
2. Add chopped escarole to the skillet and cook for 4-5 minutes, stirring frequently, until leaves are wilted and tender. The volume will reduce significantly as it cooks.
3. Stir in drained cannellini beans and vegetable broth. Simmer for 8-10 minutes until liquid reduces slightly and flavors meld together beautifully.
4. Season with salt and pepper to taste, then remove from heat. Sprinkle with grated Parmesan cheese and serve warm as a satisfying vegetarian main dish.
11. Comforting Escarole Bean Stew
Filling comfort food combining tender beans with wilted escarole. This satisfying dish pairs perfectly with crusty Italian bread for a complete meal.
Ingredients: 2 cans white beans (drained), 5 cups escarole (chopped), 3 tablespoons olive oil, 1 large onion (diced), 3 cloves garlic (minced), 2 cups chicken broth, 1 bay leaf, ¼ teaspoon dried thyme, salt and pepper to taste.
How To Make Comforting Escarole Bean Stew
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 6-8 minutes until softened and lightly golden, stirring occasionally for even cooking.
2. Add minced garlic and cook for another minute until fragrant. Stir in chopped escarole and cook for 3-4 minutes until wilted and reduced in volume.
3. Add drained beans, chicken broth, bay leaf, and thyme to the pot. Bring mixture to a boil, then reduce heat and simmer for 15 minutes until flavors meld.
4. Remove bay leaf and season with salt and pepper to taste. Serve hot in bowls with warm crusty bread for dipping into the flavorful broth.
12. Hearty Chicken Soup with Sweet Potato
Nutritious soup featuring adzuki beans, escarole, and sweet potato. This satisfying bowl combines unique flavors for a wonderfully comforting meal.
Ingredients: 1 pound chicken thighs (boneless), 1 can adzuki beans (drained), 1 large sweet potato (cubed), 4 cups escarole (chopped), 8 cups chicken broth, 1 onion (diced), 2 carrots (sliced), 2 tablespoons olive oil, salt and pepper to taste.
How To Make Hearty Chicken Soup with Sweet Potato
1. Season chicken thighs with salt and pepper, then heat olive oil in a large pot over medium-high heat. Brown chicken on both sides for 4-5 minutes per side until golden.
2. Remove chicken and set aside. Add diced onion and sliced carrots to the same pot, cooking for 5 minutes until vegetables begin to soften and caramelize.
3. Return chicken to pot along with chicken broth and cubed sweet potato. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
4. Remove chicken, shred into bite-sized pieces, and return to pot. Add adzuki beans and chopped escarole, cooking for 5 more minutes until greens wilt and beans are heated through.
5. Season with salt and pepper to taste. The adzuki beans add a wonderful nutty sweetness that complements the earthy escarole perfectly in this nourishing soup.
Final Thoughts
These escarole recipes prove this versatile green deserves more attention in everyday cooking. From quick salads to hearty soups, escarole adds wonderful flavor and nutrition.
Start experimenting with these dishes and discover how escarole can transform your meals into something truly special and delicious.