Italian-American Dish

We Grilled Escarole as a side to our Salmon Dinner!

A quick way to add greens to your meal!




  • 1 Lb Escarole – salt to taste
  • 3 Tbs Extra Virgin Olive Oil
  • 2 Cloves Garlic – smashed
  • Pinch red pepper flakes


  1. Tear the escarole into manageable size pieces and rinse several times in cold water.
  2. Escarole can be gritty so wash and drain very well.
  3. In the meantime, bring a large pot of water to a boil, add salt and add the escarole leaves.
  4. Cook only until wilted – about 5 minutes.  Drain well and allow to cool.  Squeeze out all excess water with a towel.
  5. Chop escarole into bite size pieces.  Heat the olive oil and the garlic in a large pan.  When the garlic is fragrant and slightly golden (do not let it burn) add the hot pepper flakes and sauté for a few minutes. 
  6. Add the escarole and mix well so that all the leaves become well coated. 
  7. Sprinkle with salt and mix again. 
  8. Serve immediately or at room temperature. To make it a little heartier add some sauteed mushrooms to the pan and sauté right after the garlic and just before the escarole.

Note:  Escarole is a tasty addition to soup.




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