Reviewed: Dec. 16, 2007

Loved it..It took me back to childhood..Mom use to make all the time...I added some small sausage meatballs..it was a complete meals..thanks i'll make over and over again...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mamaliz45

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2007

Awesome and homey. This is just great comfort food. It will accompany any dish.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2007

One of my favorite meals. Add red pepper to taste, some like it spicy, some mild. Love it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2007

I'm not sure - wait for dinner tonight! BUT, don't cook escarole in oil in a large frying pan - it needs a DEEP pan. I cut up the escarole in large pieces, discarding the bitter white base, but it overflowed the frying pan. While I was trying to stir it down, pieces flying all over the stove, the bottom started scorching. After digging out the really burnt pieces, I added a little water, simmered it until tender (all on VERY LOW heat.) Next came the beans. Being starchy, they also started to stick to the bottom of the new, clean pan - but I kept stirring. I didn't know if they should turn to mush or keep their bean shape. Anyway, I eventually combined the escarole and the beans, according to the recipe. It doesn't exactly look like the picture. Now I have to see if his honour eats it tonight with relish (his, not the kind in a jar.) I know I will.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

June G.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2007

Always excellent...BE SURE to cut off the tough stems and cut the escarole in smaller pieces. Try cutting up pieces of pepperoni in it WOW.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

LADYC20054

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Brownsburg, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2007

I learned this recipe a long time ago from a fabulous elder italian grandma. It must have a taste of garlic and even better the garlic should be cooked well almost burnt. You should cut the pieces of escarole small or it becomes a long stringy glob. Also, you can make it into a soup by adding chicken stock and easier for those who don't like the thick gooey consistency. This meal satisfies your hunger without a doubt. Please use at least 4 cloves of garlic and sprinkle some granulated garlic as well. You can add very small meatballs with the quart or so of chicken stock and it is like italian wedding soup

Was this review helpful? [ YES ]
73 users found this review helpful

Reviewer:

poconosrealtor

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2007

Good side dish, really easy to prepare. Only thing I would change is add some garlic powder along with more garlic in the mix. And yes TWeak the cooking time, my beans ended up being mushy. Good idea though.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ISLANDGIRL05

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2007

This recipe was great! It is my favorite Italian dish, and there are so many things to do with it. I added some cooked chicken pieces this time, but I really love Italian sausage in it as well. It is great with chicken broth and day old hard bread as someone suggested. I only had one head of escarole, so I used some frozen chopped spinash too. Wonderful!! Thanks!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Alissa

Cooking Level: Intermediate

Home Town: South Glens Falls, New York, USA

Living In: Queensbury, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2007

Absolutely delicious, as well as easy and quick to prepare. This is a keeper!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

QUEENY123

Cooking Level: Intermediate

Living In: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2007

This dish came out delicious. Thank you

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

felicia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2007

great wintery comfort food! I ate almost the whole thing for lunch. I think I will try some onion in it next time for another layer of flavor.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SWATwife

Home Town: Corning, New York, USA

Living In: Ithaca, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2006

So easy and tasted great! This one is a keeper. Try added some pecorino romano to it. YUM

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ROBINS31

Cooking Level: Expert

Home Town: Sewell, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2006

This recipe is excellent. Easy to cook with few ingredients and vey tasty!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ebanne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2006

the taste was great- hubby loved it- but i found it to be "mushy"- the beans were cooked much longer than necessary. i also would have preferred a chicken stock base instead of only the juice from the beans. i think the escarole, garlic, oil and salt and peppers should cook first for 10 minutes, then the beans and some chicken stock added second and cooked for another 3 minutes max. good taste but cooking directions need to be tweaked.

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

MrsPorkChop

Cooking Level: Intermediate

Home Town: Dix Hills, New York, USA

Living In: Stamford, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2006

I made it for lunch today! Awesome!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cara

Cooking Level: Intermediate

Home Town: Mount Prospect, Illinois, USA

Living In: Woodridge, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2006

I would give this 6 stars if I could. I was afraid it would be bitter, but it's not! It's delicious and I am going to make it again today!

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

PFLYERS24

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2006

This was a great side dish and easy to prepare! It's also a great topping for toasted french bread and could be considered for an appetizer. My entire family loved it!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

hobbiecook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2006

This is very, very good--even leftover and cold!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

YogaMom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2006

This has been one of the worst recipes I have ever tried. The flavor is good but the texture isn't.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

corta

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2006

This was creamy and delicious. Everyone in my family loved it. I only used one large head of escarole and one can of beans. I wouldn't have been able to fit any more escarole into my largest pan, it was towering! Of course, like spinach, it melted down to next to nothing, but it was enough for a side dish for dinner for the three of us with a smidge left over. I used extra garlic - probably chopped three or four cloves and I left out the parsley. Just because I forgot it. I also added a few gratings of romano cheese and stirred it in. I will definitely make this again.

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

rainstripe

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Escarole and Beans

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!