Escarole with Fennel and Parmesan


Recipe and Photo by Mackenzie Piccaretto

(Serves 2–4)


2 bulbs fennel, thinly sliced, core removed
1 head escarole, washed and chopped
¼ cup vegetable stock
Juice of 1 whole lemon
1 cup chickpeas, cooked
2 garlic cloves, minced
Parmesan cheese, grated


Add fennel to a frying pan over medium heat with a little olive oil and salt. Cook for about 5–7 minutes. Add in the escarole, stock, lemon juice, chickpeas and garlic cloves. Let cook for about 10 minutes, stirring to incorporate everything. Add salt to taste.

Remove from stove and transfer to serving dish. Let cool slightly and sprinkle parmesan cheese on top.

Mackenzie Piccarreto is an integrative Health coach, the founder of Mackenzie’s Table and an all-around wellness geek. She believes that eating healthy doesn’t have to be difficult or boring—and that dark chocolate is absolutely necessary for good health.

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