Recipe: Sautéed Escarole with Garlic
Recipe type: Vegetable
Serves: 3-4
  • One head of fresh escarole (make sure the leaves are crips, green, and have no brown or wilting parts)
  • Kosher salt and freshlyt ground black pepper to taste
  • 3-4 tablespoons of olive oil
  • 4-5 cloves of garlic
  • 1 tablespoon of dry red pepper flakes (optional)
  1. The best method for preparing escarole includes a light boil and then sauté. Begin by cutting the bottom ½ inch of the escarole (removing the stem) so all of the individual leaves are exposed.
  2. Next wash the leaves in a large bowl with water. NOTE: You'll need to submerge and drain the leaves no less than 3X in order to remove all of the excess dirt and grit. After you've thoroughly cleaned your escarole you can move the greens to a 6 quart sauté pan with about a ¼ of inch of water. Place the lid on the pan and gently steam the leaves for about 5-10 minutes (the leaves will dramatically reduce in volume).
  3. After the leaves have wilted, remove the excess liquid and add salt and pepper to taste as well as 3-4 tablespoons of olive oil. Toss the ingredients well and add your thinly sliced garlic (you can the red pepper flakes at this point as well). Finally, sauté the mixture for 8-10 minutes and serve in a medium sized bowl.
Recipe by - Italian Food Recipes and Lifestyle at