Escarole is a very underused green, and it’s great in salads, but it’s also great in soups or sautés. I love escarole because it’s very succulent as far as the world of greens goes. I love ...

Eggs are a household staple, but when the prices are this high, it may be time to consider some substitutes. Bird flu outbreaks have led to a plummeting egg supply and caused a steady uptick in ...

Here is a smaller bowl filled with some of the escarole salad our test cook has made this holiday season, based on her old family recipe. Leafy green escarole is the main ingredient in the salad ...

Add the chicken stock and bring it to a boil. Once boiling, add in the escarole and beans. Cook until the escarole is soft and tender. Remove the greens and beans and set aside. Reduce the broth ...

These substitutes may need five to 10 minutes to soften and cook due to their sturdier leaves compared to escarole. So, keep an eye on the soup and taste one of the leaves to ensure it's fully done.

1 pound escarole washed well. Chopped. 1 (15-ounce) can cannellini beans, drain (imo Goya are the best) . Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and ...

Add the escarole in large handfuls, tossing until wilted, 1 to 2 minutes. Add the chicken stock, cover and cook for 1 minute. Uncover and cook until the liquid is nearly evaporated and the ...

Top Chef Masters winner Floyd Cardoz flavors tender braised escarole with fragrant ginger and cumin seeds. More Vegetable Side Dish Recipes In a large pot, heat the canola oil until shimmering.

Here, too, their best examples grace our markets in winter. While leafy escarole makes wonderful salad, we all need gentler and warmer foods right now. In the classic version of this dish ...

There’s no substitute for a good substitute teacher. Many schools have learned that lesson the hard way in the years since the pandemic, as schools continue to face closures due to COVID and ...