Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
Author: Anna Stockwell
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Paul Grimes
Parmesan rind and a kitchen sink's worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
Author: Chris Morocco
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.
Author: Anna Stockwell
Author: Melissa Roberts
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and-white bean salad in this easy one-pan dinner.
Author: Anna Stockwell
Author: Ruth A. Matson
Author: Gerald Colapinto
Easy to make and satisfying White Bean and Escarole Soup recipe
Author: Melissa Roberts
The rich flavors of crispy, tender chicken and smoky bacon complement the fresh, bright notes of this hearty dinner salad perfect for two.
Author: Mindy Fox
Author: Gil Martínez Soto
Author: Ian Knauer
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Author: Anna Stockwell
Author: Molly Stevens
Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.
Author: Alison Roman
Author: Amanda Hesser
There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can't use canned beans here and get the...
Author: Claire Saffitz
While you can use any green you like, a mix of tender and sturdy ones-some bitter and some hot-gives the best balance to the final dish.
Author: Claire Saffitz
Author: Mario Batali
This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that...
Author: Jody Williams