Sauteed escarole is not only flavorful and super delicious, but it’s also super easy to make and a nutritious, quick weeknight side dish. It’s made with escarole, olive oil, garlic and lemon juice to give it a perfect blend of irresistible flavors. Plus, it’s low carb, gluten-free and Vegan.
Sauteed Escarole
In culinary world, amidst the array of greens, escarole doesn’t receive the spotlight it deserves. Its slightly bitter flavor and hearty texture make it a versatile and delicious addition to a variety of dishes. It’s a delicate enough green for salads yet, it’s hardy enough for soup.
The first time I’d ever cooked with escarole was to make Italian Wedding Soup, which is a delightful part of our Italian Christmas dinner year-after-year. It tastes great in other soups too like, Escarole and White Beans Soup.
This leafy green vegetable is honored in Italian cuisine. As I’ve mentioned above, it can be eaten raw in salads too. It’s a great alternative to the same old lettuce you eat every week.
Sometimes, or more often than not, we don’t get enough green vegetables but, when you make this dish, you’re going to love the flavors
In 8-10 minutes this sauteed escarole dish is done and that includes cleaning the escarole. It only takes a few minutes to cook. Therefore, it’s a great weeknight side dish and just may become your favorite way to eat escarole.
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What is escarole in cooking?
Escarole, part of the chicory family with notable relatives: kale and spinach, has broad leaves with the outer leaves having slightly curly edges. It looks similar to green leaf lettuce and has a silky texture. It has a slightly bitter taste that mellows when cooked.
Where to find escarole?
Look for escarole in the produce section of grocery stores. Additionally, you may find it at farmers markets.
Nutrition
Escarole is rich in vitamins A, K, and C, as well as folate and fiber. It not only adds flavor and texture to dishes, but also offers plenty of health benefits. From supporting immune function to aiding digestion, escarole packs a punch of nutrients.
Ingredients
*The full, printable recipe is at the bottom of this post in the recipe card.
- 1 lb escarole
- extra-virgin olive oil
- garlic cloves
- lemon juice
- salt and black pepper
- red pepper flakes (optional)
Sautéing is one of the simplest and most delightful ways to prepare escarole, accentuating its flavor while retaining its satisfying crunch.
Instructions
First, cut the stems off of the escarole and then chop it into 1 1/2 inch wide pieces. Put the chopped escarole into a bowl of water and let it sit so any dirt and/or sand can come lose. Discard the water and repeat if necessary.
Drain as much water as possible from the escarole but, you don’t need to dry it with paper towels.
Then, heat oil in a large skillet over medium-high heat. Add smashed, chopped or sliced garlic and lemon juice and let garlic and lemon juice infuse the oil to become aromatic.
Then, gently add the chopped escarole and let it cook 1-2 minutes before stirring. Cook it another 1-2 minutes. It will wilt slightly around the edges. When the white leaves are somewhat tender, it’s time to remove it from the heat.
Last, add salt and pepper to taste. Or, add red pepper flakes if you want to make it a bit spicy.
Seasoning
The beauty of sautéed escarole lies in its versatility. You can season it simply with salt and black pepper or red pepper flakes, or get creative with additional flavorings.
Add a sprinkle of Parmesan cheese or thin slices of it.
Serving Suggestions
Enjoy this sauteed escarole as a side dish alongside Grilled Lemon Rosemary Chicken Breast or chicken cutlets and Air Fryer Garlic Parmesan Potatoes for a balanced meal. Serve it with a hunk of crusty bread for a quick lunch.
Alternatively, incorporate it into pasta dishes, risottos, or frittatas for added depth of flavor and nutrition.
Add this dish to your list of Italian recipes for a quick, no fuss healthy side to go with your main course.
Escarole, with its robust flavor, nutritional benefits, and culinary offerings make it a true star in the realm of leafy green vegetables.
So, the next time you’re perusing the produce aisle, don’t hesitate to grab a bunch of escarole to use for escarole salad, escarole soup or to make this yummy sauteed escarole recipe. Your taste buds will thank you for it.
You may also like:
One Pot Authentic Homemade Italian Wedding Soup
Italian Escarole Greens and White Beans Soup Recipe
Easy Italian Long Sweet Peppers Fried in Olive Oil
See more ITALIAN RECIPES.
Easy Escarole Sauteed with Garlic Recipe
Ingredients
- 1 lb escarole
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves
- 1/2 tbsp lemon juice
- 1/8 tsp salt or to taste
- black pepper to taste (or red pepper flakes )
Instructions
- First, cut the stems off of the escarole and then chop it into 1 1/2 inch wide pieces. Put the chopped escarole into a bowl of water and let it sit so any dirt and/or sand can come lose. Discard the water and repeat if necessary.
- Then, heat oil in a large skillet over medium-high heat.
- Next, add smashed, chopped or sliced garlic and lemon juice and let garlic and lemon juice infuse the oil to become aromatic.
- Then, gently add the chopped escarole and let it cook 1-2 minutes before stiring. Cook it another 1-2 minutes. It will wilt slightly around the edges. When the white leaves are somewhat tender, it's time to remove it from the heat.
- Last, add salt and pepper to taste.
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