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Epicurious
Gourmet

Mediterranean Rice-Stuffed Escarole

By Ian Knauer

4.7

(33)

Image may contain Cutlery Fork Food Dish Meal Plant Bread and Dessert
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.

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