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Healthy Recipes using Broad Leaf Escarole

Escarole and Quinoa Salad with Lemon Vinaigrette

A refreshing salad combining the bitterness of broad leaf escarole with nutty quinoa and a zesty lemon vinaigrette.

Ingredients
  • 2 cups broad leaf escarole, chopped
  • 1 cup cooked quinoa
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the escarole, quinoa, cherry tomatoes, red onion, and feta cheese.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Drizzle the vinaigrette over the salad and toss gently to combine.

Sautéed Escarole with Garlic and Olive Oil

A simple yet flavorful dish featuring sautéed broad leaf escarole, garlic, and olive oil, perfect as a side or main dish.

Ingredients
  • 2 cups broad leaf escarole, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and red pepper flakes to taste
Instructions
  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Add escarole and cook, stirring occasionally, until wilted, about 5 minutes. Season with salt and red pepper flakes.

Escarole and White Bean Soup

A hearty and nutritious soup made with broad leaf escarole, white beans, and aromatic herbs, perfect for a cozy meal.

Ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups broad leaf escarole, chopped
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
  2. Pour in vegetable broth and bring to a boil. Add escarole, white beans, thyme, salt, and pepper.
  3. Reduce heat and simmer for 20 minutes, then serve hot.

Escarole and Mushroom Stir-Fry

A quick and healthy stir-fry featuring broad leaf escarole and mushrooms, seasoned with soy sauce and sesame oil.

Ingredients
  • 2 cups broad leaf escarole, chopped
  • 1 cup mushrooms, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • 1 tablespoon sesame seeds
Instructions
  1. In a large skillet or wok, heat sesame oil over medium-high heat.
  2. Add mushrooms and ginger, stir-frying for 3-4 minutes until mushrooms are tender.
  3. Add escarole and soy sauce, cooking until wilted. Sprinkle with sesame seeds before serving.

Escarole and Avocado Toast

A delicious and nutritious take on avocado toast, topped with sautéed broad leaf escarole for added flavor and nutrients.

Ingredients
  • 2 slices whole grain bread
  • 1 ripe avocado
  • 1 cup broad leaf escarole, sautéed
  • Salt and pepper to taste
  • Red pepper flakes (optional)
Instructions
  1. Toast the whole grain bread until golden brown.
  2. Mash the avocado in a bowl and season with salt and pepper.
  3. Spread the mashed avocado on the toast, top with sautéed escarole, and sprinkle with red pepper flakes if desired.

Escarole and Chickpea Salad

A protein-packed salad featuring broad leaf escarole, chickpeas, and a tangy balsamic dressing, perfect for lunch or dinner.

Ingredients
  • 2 cups broad leaf escarole, chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, diced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine escarole, chickpeas, bell pepper, and red onion.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
  3. Drizzle the dressing over the salad and toss to combine.

Escarole and Egg Breakfast Bowl

A nutritious breakfast bowl featuring sautéed broad leaf escarole, poached eggs, and whole grains for a balanced start to your day.

Ingredients
  • 1 cup cooked brown rice or quinoa
  • 1 cup broad leaf escarole, sautéed
  • 2 eggs
  • Salt and pepper to taste
  • Chili flakes (optional)
Instructions
  1. Prepare the brown rice or quinoa as per package instructions.
  2. Sauté escarole in a pan until wilted and season with salt and pepper.
  3. Poach the eggs in simmering water. Assemble the bowl with rice/quinoa, escarole, and top with poached eggs and chili flakes if desired.

Escarole and Roasted Vegetable Wrap

A healthy wrap filled with roasted vegetables and broad leaf escarole, perfect for a nutritious lunch on-the-go.

Ingredients
  • 1 whole grain wrap
  • 1 cup roasted vegetables (zucchini, bell peppers, carrots)
  • 1 cup broad leaf escarole, chopped
  • 2 tablespoons hummus
  • Salt and pepper to taste
Instructions
  1. Spread hummus over the whole grain wrap.
  2. Layer roasted vegetables and escarole on top.
  3. Season with salt and pepper, roll tightly, and slice in half to serve.

Escarole and Pesto Pasta

A light and flavorful pasta dish featuring broad leaf escarole and homemade basil pesto, perfect for a quick dinner.

Ingredients
  • 8 oz whole wheat pasta
  • 2 cups broad leaf escarole, chopped
  • 1/2 cup basil pesto
  • 1 tablespoon olive oil
  • Parmesan cheese for topping (optional)
Instructions
  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil and sauté escarole until wilted.
  3. Add cooked pasta and pesto to the skillet, tossing to combine. Serve with Parmesan cheese if desired.

Escarole and Lentil Stew

A hearty and filling stew made with broad leaf escarole, lentils, and a medley of vegetables, perfect for chilly evenings.

Ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable broth
  • 1 cup lentils, rinsed
  • 2 cups broad leaf escarole, chopped
  • Salt and pepper to taste
Instructions
  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing until softened.
  2. Add vegetable broth and lentils, bringing to a boil. Reduce heat and simmer for 25 minutes.
  3. Stir in escarole and cook until wilted. Season with salt and pepper before serving.