Here’s an idea if you’re looking for ways to enjoy escarole and/or swiss chard. This recipe is from The Cooking Channel.



  • pound penne pasta
  • teaspoon olive oil
  • medium onions, diced
  • 1 sweet pepper seeded and diced
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1  pound italian sausage
  • teaspoons minced garlic (about 2 cloves)
  • head escarole , rinsed thoroughly and chopped
  • 1/2 cup grated parmagano-regiano cheese
  • 1/4 teaspoon crushed red pepper


Bring a large pot of salted water to a boil. Add the penne and cook until just tender, about 11 minutes. Drain the pasta in a Colander reserving 1 cup of the cooking water, and set aside.

While the water is heating and the pasta is cooking, heat the olive oil in a l4-inch saute pan over medium heat. Add the onions, bell pepper, 1/2 teaspoon salt, and black pepper, and cook until the vegetables are soft, about 4 minutes. Add the sausage and cook, breaking the pieces up with the back of a wooden spoon, until browned, 6 to 8 minutes. Add the garlic and escarole, and cook for 5 minutes longer.Add the cooked pasta and the reserved cooking water, and stir gently to combine. Simmer just until everything is heated through, about 2 minutes.Transfer the mixture to a large serving bowl. Add the cheese and crushed red pepper, and toss to combine. Drizzle with the extra-virgin olive oil, and serve immediately.

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