Herbed Escarole Casserole Recipes

Steps:

• Cook 3 sliced garlic cloves in olive oil in a large pot over medium-high heat until golden. Add 1 large head chopped escarole in batches, season with salt and red pepper flakes and cook until just wilted, 3 minutes. Add one 14-ounce can diced tomatoes; cook until the liquid is reduced, 7 minutes. Stir in 2 teaspoons chopped oregano; season with salt. Drizzle with olive oil and top with grated parmesan.

Steps:

• Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.

Steps:

• Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
• Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

Steps:

• Preheat oven to 400 degrees. Place a colander in a large bowl. Bring a large pot of salted water to a boil. In 2 batches, cook escarole until tender, 7 minutes, then drain in a colander, pressing with a spatula to squeeze out as much liquid as possible.
• In a small saucepan, melt 1 tablespoon butter over medium. Cook shallot and garlic until tender, 4 minutes. Add flour and cook, stirring, 1 minute. Whisking constantly, add milk and cook, whisking, until mixture comes to a boil and thickens, 2 minutes. Remove from heat, season with salt and pepper, and stir in escarole. Pour mixture into a 1-quart baking dish.
• In a food processor, pulse bread until coarse crumbs form; transfer to a small bowl. Melt 1 tablespoon butter and pour over breadcrumbs, stirring to combine. Season with salt and pepper. Top escarole with breadcrumbs and bake until golden brown and bubbling, 15 to 20 minutes.

Steps:

• Preheat oven to 350 deg. Grease a 2-cup casserole.
• Cut off root end of escarole. Thoroughly rinse the leaves. Bring water to boil in a large pot. Add the escarole and cook until tender, about 10 minutes. Remove and drain. Roughly chop.
• Heat oil in a skillet. Add the escarole, prosciutto, herbs, and garlic. Saute, stirring frequently, for about 5 minutes.
• Remove from heat. Stir in 1/3 cup panko and cheese.
• Place in casserole. Sprinkle with 1 tbl. panko.
• Place in oven and cook for about 25 minutes. Serve.
• Note1: I used a mix of basil, oregano, rosemary, sage and thyme. Use whatever you like. You can substitute 1 tbl. of mixed dry herbs, if you must - try to use something fresh, even parsley.
• Note2: Delis that sell prosciutto often sell the ends too small to slice at less than half price of the sliced prosciutto. It keeps a long time. Of course, you can sub sliced prosciutto.

Steps:

• Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
• In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.