It’s easy to mistake for lettuce, but it’s actually a slightly bitter green, in the chicory family with endive, frisée, and radicchio. Wow, this was delicious! Read more about our affiliate linking policy. Pour oil into a clean container and reserve. Martha Stewart may receive compensation when you click through and purchase from links contained on It’s a simple sauté of the greens in olive oil with garlic. Sauté the garlic for 30 seconds, to infuse the oil. Wash well in a sink filled with cold water. That sounds like an excellent plan! The leaves should still be a little wet from rinsing. © 2020 Reader’s Digest Magazines Ltd. - All rights reserved, Roasted Brussels Sprouts With Cranberries, We are no longer supporting IE (Internet Explorer), This site uses “cookies” for the purposes set out in our Privacy Policy. First time commenting? Elise is dedicated to helping home cooks be successful in the kitchen. I usually eat the sautéed escarole on its own as a very simple vegetarian dish. Add the garlic and lemon zest and cook 1 minute. So while the leaves are still wet, add them to the hot pan with oil. © Copyright 2020 Meredith Corporation. Your comment may need to be approved before it will appear on the site. Martha Stewart is part of the Meredith Home Group. All rights reserved. Heat the olive oil in a large skillet over medium heat. Cook, stirring occasionally, until garlic turns golden brown, about 5 minutes. Immediately place escarole in cold water to cover, stopping the cooking process. All the essential dishes are here, just on a smaller scale. Fill pan with escarole, and cook, carefully stirring and adding more escarole, a handful at a time, as space allows. I also saute the escarole like this using fresh garlic & I sprinkle Italian flavored bread crumbs & parmesan cheese on too, cover & cook till wilted! All Rights Reserved. Pull up a chair! Remove from the pan immediately to serve. The usual recipe for sautéed escarole is escarola strascinata, “dragged” in the pan with garlic and oil. Enter to Win $10,000 to Makeover Your Home! Hi Pauline! That would taste fabulous with the escarole. Sorry, our subscription service is unavailable. Scarola (escarole) is something I grew up with. Braising the escarole softens its slight bitterness and makes it a perfect accompaniment to roasted pork or poultry. Once the escarole is wilted and tender, uncover and cook for another 1-2 minutes to evaporate any excess liquid. Please try again later. Then I’ll make it a side dish with fresh chicken cutlets. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. i used garlic infused olive oil to make it low FODMAP, Two heads of fresh escarole quickly wilted and blended with the garlic, evoo and red pepper flakes. Garnish with parsley and drizzle with oil at the table. You can use raw in salads… Use tongs to turn the escarole over in the pan as it cooks. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. Click here to see Lidia Bastianich's Take on Italian-American Cuisine, Simple Indian Dinner Recipes, Dessert Recipes and More, Slow Cooker Pork Chops with Guinness and Sautéed Escarole Recipe. What do you think? In the same skillet, sauté the escarole just until wilted. 18 Fall Centerpieces That Will Elevate Your Table, The Perfect Thanksgiving Dinner Menu for Your Smaller Celebration, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, 16 of Our Best Fall Harvest Decorating Ideas for Your Home, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, Your Guide to the Most Popular Fall Perennials, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. The water provides an extra buffer to keep the leaves from drying out, while giving the escarole enough time to cook and wilt. Remove any tough outer or damaged leaves from the escarole. Please do not use our photos without prior written permission. We recommend our users to update the browser. When the oil is hot, add the sliced garlic and red pepper flakes (if using). Our Favorite Videos Get Recipe » The leaves are a bit thick, like kale, have raggedy edges, and are light green on the outside, with often a pale yellow center on the inside.
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