Name: Mediterranean Rice-Stuffed Escarole
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Makes 4 servings
Ingredients: 1 large head escarole (1 1/4 pound); 3/4 cup Arborio rice; 1/2 cup pine nuts; 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided; 2 garlic cloves, finely chopped; 1 (12-ounce) jar roasted red peppers, rinsed and coarsely chopped; 1/3 cup golden raisins; 3 tablespoons chopped rinsed capers; 1 large egg, lightly beaten; 1 cup grated Parmigiano-Reggiano, divided

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Photo by Paul Grimes

The trick of leaving the base attached to the quartered escarole is one we learned from Lidia Bastianich, and it makes the whole process far less fussy. Studded with plump raisins and crunchy pine nuts, the rice makes for a flavorful filling—perfect for the slightly bitter edge of the greens.

Recipe notes

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