Let the soup simmer for 1 minute, or
until the escarole is cooked.
Cover, reduce heat, and simmer 3 minutes or
until escarole is wilted.
Cook, stirring and tossing occasionally,
until the escarole is completely softened, 5 to 7 minutes.
Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just
until escarole is tender, about 3 minutes.
Add escarole, basil, and mint and cook, tossing,
until escarole is wilted and asparagus is very tender, about 2 minutes; season with salt.
Stir in the fresh escarole and cook for 1 minute, or
until the escarole is just wilted.
Add the beans and escarole and cook
until the escarole is wilted, 5 to 7 minutes.
Not exact matches
Add
escarole and stir well for 3 - 4 more minutes
until wilted.
Add the
escarole and cook for one minute,
until it wilts.
In a large bowl combine the
escarole, the spinach, the onion, and the dressing and toss the salad
until it is combined well.
Add
escarole and cook
until wilted, about 1 minute; season with salt and pepper.
Stir in the sausage, if using, and then add the
escarole or other greens and sauté
until wilted, about 2 minutes.