CONNECT facebook twitter pintrest instagram e-newsletter

Escarole Sauteed with Garlic

From Lynne Wilson


2 lbs. escarole
2 Tbsp. olive oil
2 Tbsp. vegetable oil
½ cup onions, chopped
1 Tbsp. garlic, coarsely chopped (2 large cloves)


Trim the escarole and wash it thoroughly. Cook it in boiling, salted water until tender (about 5 minutes). Drain and chop. Don’t squeeze dry, just drain well. You should have 2 ½ to 3 cups of chopped escarole.

Put the two kinds of oil in a large frying pan over medium-low heat. When the oil is warm, add the onions and garlic and sauté until soft. Don’t brown. Stir in the chopped escarole and continue to cook for 3 to 4 minutes or until the flavors are well blended. Add salt, if necessary.