Sentences with phrase «use escarole»

I like to use escarole, which is available throughout the winter, but you could substitute any type or mixture of dark leafy greens: chard, spinach, romaine, arugula, or even leaf lettuce.

Think I could use the escarole in place of the broccolini?

I like to use escarole, which is available throughout the winter, but you could substitute any type or mixture of dark leafy greens: chard,

Not exact matches

When you make this quick white bean & escarole soup, don't feel you are required to use every ingredient just as listed.

I made this soup tonight using the carcass of our turkey breast and fresh escarole.

Store 12 cups mixed hearty greens (such as escarole, mustard greens, and kale; if using mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags.

Also used the beet greens I had on hand instead of the escarole - any bitter greens could work.

I can never find escarole so I've used turnip greens, mustard greens or spinach, bur it's always delicious.

I used spinach in this salad instead of escarole, and evoo in the dressing.

I am not a food blogger, but I posted a recipe last Saturday for an escarole soup that is great for using up greens in a most delicious way.

I used kale instead of escarole (unavailable.)

I couldn't get escarole, subbed endive, 3 small from trader Joe's, and cut into small chunks, and used Mediterranean fetus, no brine.

Escarole is out of season so I used kale, it proved a good substitute.

Could not find escarole in store so used romaine and it was very good.

Satisfying, pungent, briny flavour - and a great way of using up my leftover escarole!

Like others I could not find escarole so I used kale.

1 large bunch of greens (I used collards, but you can use spinach, kale, escarole, or mustard / turnip greens)

12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)

Tender varieties, like escarole, can wilt quickly, so use them within a few days.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

I love escarole and would have used it...

Or if you'd like to stay with the pleasantly bitter them, use a medium head of escarole, cut into shreds.

I couldn't find escarole but used baby spinach.

I did a few things different... I used swiss chard instead of escarole.

In How to Use a Meat Cleaver: Secrets and Recipes from a Mob Family's Kitchen (February 4, 2014) the Graziano sisters share 100 of their favorite and most coveted family recipes, including: Sicillian - style codfish; lobster aragiatta; parmigiano - baked rigatoni with cauliflower, peas and prosciutto; penne with fried eggplant; Sunday gravy; tripe alla Romania; chicken with sausage, peppers and onions; veal osso bucco; escarole and beans; caponata; Sicillian rice balls, and more.

Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid.

Stir in the sausage, if using, and then add the escarole or other greens and sauté until wilted, about 2 minutes.

Escarole: Related to endive and frisee, this green is popular in Italian cuisine and often used in soups and paired with beans, but it can also be eaten raw in salads.

If you have some standard iceberg lettuce, go ahead and use it for the splendid crunch, but mix in some other greens like escarole, frisee, or even baby spinach.