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.

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 ]
8 users found this review helpful

Reviewer:

LADYC20054

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Brownsburg, Indiana, USA

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 ]
184 users found this review helpful

Reviewer:

poconosrealtor

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

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