A golden-baked dish of greens interspersed with vibrant colors of pineapple and papaya chunks, glistening in the winter morning light. Cheesy tapioca pancakes stack up next to the vibrant dish, their golden brown color complementing the baked escarole. Vine cherry tomatoes and fresh basil leaves add pops of color, while a dusting of powdered sugar adds that snowy touch, perfect for an Instagram snap.

Escarole Tropical Bake with Cheesy Tapioca Pancakes

Name: Escarole Tropical Bake with Cheesy Tapioca Pancakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Brazilian
Ingredients: Escarole, 2 large bunches washed & chopped; Papaya, 1 medium peeled & diced; Pineapple, 1 small peeled & diced; Tapioca flour, 2 cups; Monterey Jack Cheese, 2 cups grated; Eggs, 2 large; Vine tomatoes, 8 halved; Olive oil, 4 tablespoons; Salt, to taste; Black pepper, to taste; Powdered sugar, for dusting; Fresh basil leaves, a handful for garnish

Category Breakfast

Prep 20 minutes

Cook 30 minutes

Style Brazilian

Technique Baking

Diet Friendly Vegetarian

Daily Recipe: December 14, 2025

Bringing warmth to a frosty morning, this hearty breakfast inspired by the Brazilian cuisine uses escarole as a star ingredient. This surprisingly delightful fusion dish, baked escarole with tropical fruits and cheesy tapioca pancakes, harnesses the bitter, earthy taste of escarole, pairing it with the sweetness of tropical fruits and augmenting it with cheesy tapioca pancakes—a characteristic of South American cuisine.

Ingredients (for 4)

Escarole - 2 large bunches - washed & chopped
Papaya - 1 medium - peeled & diced
Pineapple - 1 small - peeled & diced
Tapioca flour - 2 cups
Monterey jack cheese - 2 cups - grated
Eggs - 2 large
Vine tomatoes - 8 - halved
Olive oil - 4 tablespoons
Salt - to taste
Black pepper - to taste
Powdered sugar - for dusting
Fresh basil leaves - a handful - for garnish

Preparation

Step 1 - 🌡️🔥⏲️

Preheat your oven to 350°F or 180°C.
Step 2 - 🥬🍍🍈🥣🔥

In an oven-safe dish, mix 2 large bunches of washed and chopped escarole, a small peeled & diced pineapple, a medium peeled & diced papaya with half of the olive oil, salt, and pepper to taste. Bake this mixture for 20 minutes.
Step 3 - 🥛🥚🧀🍚🥣

While the escarole is baking, mix together 2 cups of tapioca flour, 2 large eggs, 2 cups of grated Monterey Jack Cheese, and a pinch of salt to make a pancake batter.
Step 4 - 🍳🥞🔁

Heat a non-stick pan and pour a ladleful of batter. Cook until golden, flip, and cook the other side. Repeat until all batter is used.
Step 5 - 🥬🥞🍅🌿🍽️

Arrange the baked escarole and pancakes on plates. Garnish with 8 halved vine tomatoes and a handful of fresh basil leaves. Dust with powdered sugar to taste.

Additional

For a vegan-friendly version, omit the cheese from the tapioca pancakes and replace eggs with a flax-seed mixture. Substitute powdered sugar with a dusting of shredded coconut if desired. Kids can help with setting the table, plating, and adding garnish.