Stuffed Escarole Recipe

Name: Stuffed Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup breadcrumbs; 1/2 cup black olives; 1/4 cup red wine; 4 anchovy fillets, chopped; 1/2 cup olive oil; 1/4 cup parmesan cheese; 1 tablespoon capers; 2 tablespoons pine nuts, coarsely chopped; 3 tablespoons golden raisins, moistened in red wine and chopped; 2 tablespoons parsley, finely chopped; salt and pepper; 2 heads escarole; 2 garlic cloves, smashed; 1/2 cup chicken broth

Servings: persons

1 cup breadcrumbs
1/2 cup black olives
1/4 cup red wine
4 anchovy fillets, chopped
1/2 cup olive oil
1/4 cup parmesan cheese
1 tablespoon capers
2 tablespoons pine nuts, coarsely chopped
3 tablespoons golden raisins, moistened in red wine and chopped
2 tablespoons parsley, finely chopped
salt and pepper
2 heads escarole
2 garlic cloves, smashed
1/2 cup chicken broth

1
In a large bowl, combine the bread crumbs, olives, anchovies, 1/4 cup wine, 1/4 cup olive oil, cheese, pine nuts, raisins, parsley, and capers.
2
Add salt and pepper to taste.
3
Discard any damaged outer leaves from the escarole, wash thoroughly between the leaves and shake dry.
4
Take out the center leaves to make room for the stuffing, then stuff the escarole and tie closed with kitchen string.
5
In a large, deep skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
6
Lower the heat, add the garlic and escarole and fry, turning with tongs, until softened, about 10 minutes.
7
Transfer the escarole to a plate.
8
Pour the remaining 1/4 cup wine and the chicken broth over the escarole.
9
Cover and let rest for 10 minutes.
10
Remove the string and slice the escarole open to serve.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup breadcrumbs, 1/2 cup black olives, 1/4 cup red wine, 4 anchovy fillets, chopped, and more.

Yes, Stuffed Escarole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Escarole

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