escarole

Stir in the escarole and cook for 2 minutes longer.

He now walks into a market and picks out some escarole.

Get it with a side order of escarole or chicory.

You should have approximately 9 to 10 cups of washed escarole.

Add the beans, the escarole and three-quarters cup of water.

Rinse escarole in cold water, and drain but do not dry.

Close leaves up and tie string around escarole to secure.

Bring to a simmer, cover and cook until escarole is tender, about 45 minutes.

Remove the outside leaves of the escarole and cut the remainder into 2-inch pieces.

Cook about 15 minutes, or until escarole is tender.

Add escarole, and cook about 6 minutes, until tender.

We were on our way to Little Italy for some pasta and escarole.

Add the escarole, toss well, cover and braise, about 40 minutes.

Stir in the escarole and cook, covered, just until wilted.

Add the escarole and stir-fry until wilted, about 3 minutes.

To prepare the escarole, pull off the damaged or dark green outer leaves.

The fourth choice is a rich chicken broth loaded dark green with escarole.

It is important to include the escarole, however.

Escarole hearts are mild enough for a salad, but rarely make their way there.

When garlic is tender, raise heat to medium-high, and immediately add escarole.

Transfer pasta to a large warm serving bowl, and top with escarole mixture.

Add the escarole and cook until it is wilted.

Hot dishes include delicious roasted potatoes and beans with escarole.

Industrial escarole served on the side was bland and poorly drained.

While spinach and broccoli were good enough accompaniments, they came in second to young, fresh escarole.