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Home » Side-Dish and Vegetables » Sauteed Escarole Recipe: Italian Style

Sauteed Escarole Recipe: Italian Style

January 20, 2020 , Updated January 11, 2021 Maria 12 Comments

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Sauteed Escarole on a white serving platter.

This recipe for Sauteed Escarole provides a slightly sweet taste with an unbelievably silky texture. This Italian side dish is naturally vegan, gluten-free and delicious.

Sauteed Escarole on a white serving dish.

You probably already know that this bitter green vegetable is great in soups and salads.

Without a doubt, two of the most popular Italian dishes are escarole and white bean soup aka Greens and Beans and Italian Wedding Soup. 

It can also be grilled, sauteed or braised.

The focus today is sauteeing escarole (previously parboiled) with garlic and red pepper flakes in extra virgin olive oil.

You will be pleasantly surprised to taste how much flavor combining these 4 ingredients have. As is usually the case when so few ingredients are used, make sure they are of high quality.

I’m guessing right now that some of you love this stuff, some hate it and some have no idea what I’m talking about.

So let’s start with identifying this healthy green leafy vegetable.

An upright head of fresh escarole.

What is it?

According to Healthline, this green, flat-leaf vegetable is part of the chicory family.  As you can see, it has broad leaves with jagged edges. As a variety of endive, it grows in heads with a heart of pale yellow/white leaves, surrounded by larger ones with deep green color.

What does it taste like?

In its raw state, it is mildly bitter, with a flavor similar to curly endive or chicory. The outer leaves are more bitter than the inner ones. As it cooks, sauteed escarole loses its bitterness and becomes pleasantly mild tasting. 

Buying and storing

  • look for green leaves that are crisp and fresh looking;
  • absence of blemished leaves or yellow spots;
  • spin, base, and leaves should be firm;
  • refrigerate up to 4 days, wrapped in damp paper towels.

So now that we know what escarole is, what do we do with it?

Escarole on a wooden board with the end trimmed off.

Mise en place

  • Trim off the base; 
  • Remove the outer leaves if they appear damaged;
  • Separate the leaves;
  • Soak and thoroughly rinse to remove all dirt and grit. You might have to do this a couple of times.

I strongly recommend soaking and rinsing the escarole even though it might state “pre-washed” on the package.

Bitter green escarole cooked with lots of garlic.

Instructions

Set a large pot of salted water to boil.

In the meantime, slice 3-4 cloves of garlic.

Chopped escarole on a wooden board.

Coarsely chop the escarole leaves.

Escarole in a pot.

Once the water has started boiling, add the chopped escarole, and simmer for about 5-7 minutes. The total time will vary based on how tough the leaves are.

Notice how the volume reduces.

Sliced garlic sauteed in a pan.

Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.

Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.

If desired, add a pinch or two of crushed red pepper.

Remove from heat.

By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.

Parboiled escarole added to a frying pan.

Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.

The oil might splatter a little so be careful.

Return the pan to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid, raise the heat to cook it off.

Finally, season with salt and pepper to taste.

Transfer the sauteed escarole to a serving dish and if desired serve with lemon wedges.

Cooked greens in a white serving dish.

OPTIONAL ADDITIONS:

  • capers 
  • pine nuts
  • raisins
  • olives

Tips

  • The blanching process helps remove some of the bitterness.
  • Serve this sauteed vegetable hot or at room temperature.
  • The inner leaves of escarole are very tender and are great to use in green salads.

Can I prepare this ahead of time?

Yes, in part. Parboil the escarole a couple of hours ahead of time and set it aside until you are ready to saute it.

Can I combine this side dish with other foods?

Yes! Although this makes the best side dish, it is equally delicious when combined with other food. Here are some of my favorites:

  • with pasta;
  • in soups;
  • as a topping for pizza;
  • with polenta or
  • in a sandwich.

Italian side dishes we love

  • Peperonata
  • Italian Potato Recipe
  • Sauteed Onion and Zucchini 
  • Mediterranean Vegetable Bake
  • Grilled Radicchio
  • Marsala Glazed Carrots
  • Sauteed Broccolini
  • Parmesan Roasted Cauliflower

 

A close up photo of escarole with garlic.

Recipe origins

The Italian word for escarole is scarola unless you had an Italian nonna from Campobasso that would refer to it as ‘scharole.

Growing up Italian meant greens made a daily appearance at the supper table, throughout the year.

Broccoli rabe, collard greens, Swiss chard, chicory, escarole and other Italian greens were consistently prepared.

In late spring and throughout summer, my mom would harvest these green leafy vegetables from my dad’s backyard garden. If you are curious, there are a few pictures in this older post on sauteed Swiss chard. 

My mom would also freeze these greens. In the colder months, they were used in soups and stews. 

Sauteed escarole was always served with their juices so that the homemade Italian bread would soak it all up.

I guarantee it will be easy to eat your greens, in the form of this sauteed escarole recipe. 

Enjoy!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

Ciao for now,

Maria

★★★★★ If you have made this escarole with garlic and olive oil, I would love to hear about it in the comments below and be sure to rate the recipe!

 

Sauteed Escarole with lots of garlic and red pepper flakes on a white platter.

Sauteed Escarole

This recipe for Sauteed Escarole provides a slightly sweet taste with an unbelievably silky texture. This Italian side dish is naturally vegan, gluten-free and delicious.
5 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 231kcal
Author: Maria Vannelli RD

Ingredients

  • 1 head escarole fresh, cleaned, trimmed and chopped
  • 3 tablespoons olive oil
  • 3-4 cloves garlic sliced
  • pinch crushed red pepper or more-according to taste
  • salt to taste
  • lemon juice optional

Instructions

  • Set a large pot of salted water to boil.
  • Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.
  • Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.
  • Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.
  • If desired, add a pinch or two of crushed red pepper
  • Remove from heat.
  • By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.
  • Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.
    The oil might splatter a little so be careful.
  • Return the pan back to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid left, raise the heat to cook it off.
  • Finally, season with salt and pepper to taste.
  • Transfer to a serving dish and if desired serve with lemon wedges.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

  • The blanching process helps remove some of the bitterness.
  • Serve this sauteed vegetable hot or at room temperature.
  • The inner leaves of escarole are very tender and are great to use in green salads.
Can I prepare this ahead of time? Yes, in part. You can parboil the escarole a couple of hours ahead of time and set it aside until you are ready to saute it.
Can I combine this side dish with other foods? Yes! Although this makes the best side dish, it is equally delicious when combined with other food. Here are some of my favorites:
  • with pasta;
  • in soups;
  • as a topping for pizza;
  • with polenta or
  • in a sandwich.

OPTIONAL ADDITIONS:

  • capers
  • pine nuts
  • raisins
  • olives
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 9g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 51mg | Potassium: 725mg | Fiber: 7g | Sugar: 1g | Vitamin A: 4876IU | Vitamin C: 16mg | Calcium: 125mg | Iron: 2mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

 

Side-Dish and Vegetables

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Brenda says

    November 4, 2020 at 12:30

    5 stars
    I first had escarole at a friend’s birthday celebration at restaurant. I had never seen or tasted this vegetable before. That dinner, I fell in love with escarole . I love to make this receipe, it is the best way to enjoy escarole.

    Reply
    • Maria says

      January 11, 2021 at 09:32

      Thanks so much Brenda! So thrilled to read this!

      Reply
  2. Barbara Gately says

    May 28, 2020 at 19:07

    5 stars
    Made escarole with cabonzo bean..red pepper flakes, and a sprinkle of cheese w lemon!! OMG!!!! 🍷🍷

    Reply
    • Maria says

      May 28, 2020 at 20:34

      Love it! Thanks so much for sharing Barbara!

      Reply
  3. Ronald A. Ciarlo says

    January 23, 2020 at 05:18

    5 stars
    Cara Maria,
    You have just hit upon one of my favorite side dishes fried escarole. I do it exactly as you did but taking an influence from my maternal side (Itri province of Latina) my mother always added at the end a handful of raisins and finished the dish with a handful of toasted pinoli. It makes a wonderful side dish also a good filling for a “colascione” calzone.

    Reply
    • Maria says

      January 23, 2020 at 14:47

      Grazie Mille Ronald 🙂 Scarola alla napoletana… love it! You make the best suggestions! I sincerely appreciate you taking the time to comment ♥

      Reply
  4. Lynn says

    January 21, 2020 at 23:58

    5 stars
    This was fantastic-wonderful flavor and quick!

    Reply
    • Maria says

      January 22, 2020 at 10:59

      Amazing Lynn! Thanks so much for taking the time to comment, appreciate it!

      Reply
  5. Grace says

    January 21, 2020 at 16:58

    5 stars
    Escarole is a staple in my home. I add it raw to salads, and cook it as you describe both as a side and in soup. It’s really delicious and so good for you. Thank you for sharing the joys of ‘scarol’ with the world”!

    Reply
    • Maria says

      January 21, 2020 at 17:13

      Thanks so much Grace! It really is such a wonderful vegetable!

      Reply
  6. Michael Milano says

    January 21, 2020 at 09:45

    5 stars
    Thanks so much for this recipe. This dish is so delicious and brought back some precious memories. Just want you to know how much I appreciate it. Thanks again.

    Best regards,
    Mike Milano

    Reply
    • Maria says

      January 21, 2020 at 09:47

      My pleasure Mike. Thank you so much for your kind words, truly appreciate them. In my humble opinion, food memories are some of the best memories ♥

      Reply

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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