Pasta with Escarole, White Beans and Chicken Sausage
3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Freshly ground black pepper
1 ounce grated Parmesan
Cook the pasta according to the directions on the package.
Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add thesausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
Divide among 4 pasta bowls and top with parmesan cheese.
Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All Rights Reserved.
Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/pasta-with-escarole-white-beans-and-chicken-sausage-recipe.html?oc=linkback
strawberry, raspberry escarole salad
Escarole, cut into 1-inch strips
parmesan cheese, cut into
wild garlic, sliced
walnuts, chopped into small pieces
heirloom tomatoes, cut into small slices
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
Toss ingredients together. Drizzle dressing on the salad, and enjoy.
Penne with Sausage and Escarole
Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.
- 1 pound penne pasta
- 1 teaspoon olive oil
- 2 medium onions, cut into small dice (about 2 cups)
- 1 red bell pepper, seeded and cut into medium dice (about1 cup)
- 1/2 teaspoon salt, plus more for the pasta water
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 pounds sweet Italian sausage, casings removed (or bulk sausage)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 bunch escarole or mustard greens, rinsed, stemmed, and torn into bite-size pieces (about 8 cups)
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 teaspoon crushed red pepper
Bring a large pot of salted water to a boil. Add the penne and cook until just tender, about 11 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water, and set aside.
While the water is heating and the pasta is cooking, heat the olive oil in a l4-inch saute pan over medium heat. Add the onions, bell pepper, 1/2 teaspoon salt, and black pepper, and cook until the vegetables are soft, about 4 minutes. Add the sausage and cook, breaking the pieces up with the back of a wooden spoon, until browned, 6 to 8 minutes. Add the garlic and escarole, and cook for 5 minutes longer.
Add the cooked pasta and the reserved cooking water, and stir gently to combine. Simmer just until everything is heated through, about 2 minutes.
Transfer the mixture to a large serving bowl. Add the cheese and crushed red pepper, and toss to combine. Drizzle with the extra-virgin olive oil, and serve immediately.
Mediterranean Rice-Stuffed Escarole
Gourmet | April 2008
by Ian Knauer
Makes 4 servings
1 1/2 hr
The trick of leaving the base attached to the quartered escarole is one we learned from Lidia Bastianich, and it makes the whole process far less fussy. Studded with plump raisins and crunchy pine nuts, the rice makes for a flavorful filling—perfect for the slightly bitter edge of the greens.
- 1 large head escarole (1 1/4 pound)
- 3/4 cup Arborio rice
- 1/2 cup pine nuts
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 garlic cloves, finely chopped
- 1 (12-ounce) jar roasted red peppers, rinsed and coarsely chopped
- 1/3 cup golden raisins
- 3 tablespoons chopped rinsed capers
- 1 large egg, lightly beaten
- 1 cup grated Parmigiano-Reggiano, divided
Preheat oven to 400°F with rack in upper third.
Quarter escarole lengthwise, leaving base attached, and rinse well. Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) 6 minutes. Drain and cool.
Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan. Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve 1/2 cup cooking liquid, then drain rice in a sieve.
Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes. Add garlic and cook, stirring, until it begins to brown, about 1 minute. Add peppers, raisins, capers, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until raisins begin to plump, about 3 minutes. Remove from heat and add rice. Cool slightly, then stir in egg and 1/4 cup cheese.
Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area. With base end nearest you, place one fourth of rice mixture in center of bottom half of escarole. Fold base of leaves over rice, then fold in sides and roll up rice in escarole. Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and rice.
Drizzle with reserved cooking liquid and remaining tablespoon oil, then sprinkle with remaining 3/4 cup cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes.
Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.
Braised Escarole With Garlic and Lemon Juice
1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Kosher salt and freshly ground black pepper
Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.
Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.
Escarole and Beans
By: Krista P
Prep Time: 10 Min Cook Time: 30 Min Ready In: 40 Min
Original Recipe Yield 4 bowls
- 3 tablespoons olive oil, divided
- 2 large heads escarole
- salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1 full quart of beans, un-drained
- 3 sprigs fresh parsley, chopped
- 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, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.