Stuffed Escarole
Elevate your dinner table with this comforting and flavorful Stuffed Escarole recipe, a perfect fusion of hearty greens and rich, cheesy filling. Tender escarole leaves are blanched to perfection, then delicately stuffed with a savory mixture of breadcrumbs, Parmesan, Pecorino Romano, garlic, pine nuts, and optional sweet raisins, creating a delightful balance of textures and tastes. Gently simmered in marinara sauce, this dish becomes irresistibly tender, soaking up every bit of its tangy, spiced flavors. Perfect for vegetarians or those looking to explore Mediterranean-inspired cuisine, Stuffed Escarole is easy to prepare yet impressive enough for special occasions. Serve it with crusty bread to mop up the sauce, and enjoy a true culinary masterpiece in just under an hour!
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Recipe Information
Ingredients
- 2 pieces Escarole (large heads)
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Pecorino Romano cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 2 pieces Garlic cloves (minced)
- 2 tablespoons Pine nuts (toasted)
- 2 tablespoons Raisins (optional, soaked in warm water and drained)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 3 cups Marinara sauce
Instructions
Clean and prepare the escarole: Remove any damaged outer leaves, rinse thoroughly under cold water, and trim the base without removing it completely to keep the heads intact.
Bring a large pot of salted water to a boil. Blanch the escarole heads for 3-4 minutes until softened. Drain, rinse under cold water to stop the cooking process, and gently squeeze out excess water without breaking the leaves.
In a large bowl, combine breadcrumbs, Parmesan cheese, Pecorino Romano cheese, parsley, minced garlic, pine nuts, and raisins if using. Add 2 tablespoons of olive oil, salt, and black pepper. Mix well to form a cohesive stuffing mixture.
Carefully open the leaves of each escarole head and spoon the stuffing mixture between the layers. Gently press the leaves back together to enclose the filling.
Secure each stuffed escarole head with kitchen twine or toothpicks to prevent it from falling apart while cooking.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Place the stuffed escarole heads seam-side down and lightly brown for 2-3 minutes on each side.
Pour the marinara sauce over the stuffed escarole, ensuring they are mostly covered. Reduce heat to low, cover, and simmer for 25-30 minutes until the escarole is tender and the flavors meld together.
Carefully remove the stuffed escarole from the skillet, remove the twine or toothpicks, and transfer to a serving dish. Spoon some of the sauce over the top and serve warm.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 9.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 631 mg | 49% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
