Recipe courtesy of Mario Batali
Save Recipe Print
Yield:
4 servings

Ingredients

Directions

In a medium bowl, place the garlic, pine nuts, raisins, Parmigiano-Reggiano, parsley and salt and mix well to combine. Place the stuffing in the cavity of 1 escarole half. Place the other half on top of the stuffed half and tie them together tightly with butcher's twine. Season with salt and pepper.

In a large, heavy-bottomed skillet, warm the olive oil and place the escarole in the skillet, adding water to come halfway up its sides. Cover, bring the liquid to a boil, reduce to a simmer and cook 15 minutes. Turn the escarole gently with tongs and cook another 10 minutes, until the water has evaporated and the escarole is soft. Uncover and cook for another 5 minutes, to brown the escarole. Cut the string, slice into 4 portions and serve.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Herb Stuffed Tomatoes

Recipe courtesy of Giada De Laurentiis

Scarola

Recipe courtesy of Joan Tucci

Wilted Escarole

Recipe courtesy of Alex Guarnaschelli

Escarole Salad

Recipe courtesy of Jeff Mauro

Escarole Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.