Sautéed Escarole

Sautéed Escarole

Recipe Rating: 3.30833
Serves 4
Italians incorporate an abundance of vegetables into their diet. This is a very typical and simple preparation of a traditional Campanese vegetable, escarole. Serve as a side vegetable with your favorite entrée; goes great with fish, beef or pasta with a hearty tomato sauce.
  • 2 heads escarole (about 1 3/4 lb)
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, paper-thin slices or minced (about 2 tablespoons)
  • 1/8 teaspoon crushed red chile flakes (optional)
  • 1 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
To prepare escarole, cut out the core of each head, then cut leaves into bite-sized pieces. Rinse leaves several times in cold water until all dirt has been rinsed off. Drain escarole of as much liquid as possible and pat dry with towels or spin in a salad spinner.

Combine olive oil, garlic and crushed red chile flakes (if using) in a large frying pan and heat together over medium heat until the garlic begins to brown lightly, about 4 minutes. Be very careful not to burn garlic as it will turn bitter.

Once garlic has browned, increase the heat and add drained escarole leaves and cook, turning frequently with a pair of tongs, working in batches, if needed. Cook until escarole begins to wilt, about 4 minuntes, then cover the pan and cook until tender, about 3 minutes. Uncover and cook until the liquid evaporates, about 2 more minutes. Season with salt and pepper and transfer to a serving platter.

If additional liquid accumulates in the dish as it sits, drain it prior to serving. Serve immediately or at room temperature.
Nutritional Info: 
Per Serving: 140 calories (100 from fat), 11g total fat, 1.5g saturated fat, 650mg sodium, 10g carbohydrates, (8 g dietary fiber, 1g sugar), 3g protein.
Special Diets: 

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