Sauteed Escarole Recipe: Italian Style (2024)

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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 Recipe: Italian Style (1)
Jump to:
  • Introduction
  • What is it?
  • What does it taste like?
  • Buying and storing
  • Mise en place
  • Instructions
  • Tips
  • FAQ
  • Italian side dishes we love
  • Recipe inspiration
  • Escarole Recipes
  • Recipe

Introduction

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.

Today’s focus is sauteeing escarole (previously parboiled) with garlic and chili 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.

Sauteed Escarole Recipe: Italian Style (2)

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?

Its raw state 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?

Sauteed Escarole Recipe: Italian Style (3)

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.

Sauteed Escarole Recipe: Italian Style (4)

Instructions

Set a large pot of salted water to boil.

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

Sauteed Escarole Recipe: Italian Style (5)

Coarsely chop the escarole leaves.

Sauteed Escarole Recipe: Italian Style (6)

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.

Sauteed Escarole Recipe: Italian Style (7)

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 chili flakes.

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.

Sauteed Escarole Recipe: Italian Style (8)

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.

Sauteed Escarole Recipe: Italian Style (9)

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.
  • Theinner leavesofescaroleare verytenderand are great to use ingreen salads.

FAQ

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 forpizza
-with polenta
-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
Sauteed Escarole Recipe: Italian Style (10)

Recipe inspiration

The Italian word for escarole is scarolaunless 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 MUCHfor following and being part of theShe Loves Biscotticommunity where you will findSimple & Tasty Family-Friendly Recipes with an Italian Twist.

And if you are new here, welcome!You may want to sign up formy 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!

Escarole Recipes

  • Easy White Bean Pasta with Escarole
  • Escarole and White Bean Soup
  • Healthy Italian Beans and Greens Recipe
  • Italian Escarole Pie Recipe: Pizza di Scarola

Recipe

Sauteed Escarole Recipe: Italian Style (15)

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 8 votes

Print Save Recipe Pin Rate

Course: Side Dish

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes 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 chili flakes 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 chili flakes.

  • 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.
  • Theinner leavesofescaroleare verytenderand are great to use ingreen 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 forpizza;
  • 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

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Sauteed Escarole Recipe: Italian Style (2024)

FAQs

How do you cook escarole so it's not bitter? ›

How Do You Take the Bitterness Out of Escarole? While escarole isn't as inherently bitter as broccoli rabe or radicchio, it does have a mild bitterness to it. It's easy to tame, however, by cooking it in garlicky olive oil and offsetting the bitter with a splash of tangy lemon juice at the end.

What is Italian escarole? ›

Escarole is a leafy green that's part of the chicory family, which also includes radicchio and endive. It has broad, green leaves and, like the rest of the chicory family is considered a "bitter" green, although escarole tends to be less bitter than some of its relatives.

Do you eat the white part of escarole? ›

Toss raw escarole leaves (both the green and white ends work) with a lemon vinaigrette, a horseradish-mustard dressing, or a warm anchovy dressing to wilt the leaves a little bit. Just note that escarole is delightfully bitter; if that bothers you, add a little honey to your dressing.

Do you have to rinse escarole? ›

Escarole usually needs a good rinse with water to dislodge any remaining dirt that may be lurking in its folds and curls. So while the leaves are still wet, add them to the hot pan with oil.

How do you make sauteed greens less bitter? ›

The foods that help reduce bitterness are: Salt while cooking and/or while eating (like on bitter salad greens) Sweet or Spicy. Sour or Acids like lemon or vinegar.

What counteracts bitterness in a recipe? ›

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

Is escarole bitter when cooked? ›

Escarole is a bitter green that is part of the endive family. Its bitter flavor is one of its characteristics, but the bitterness is mild. The key to cooking escarole and reducing the bitter flavor is to ensure you do not overcook it.

Is cooked escarole good for you? ›

This leafy green is a true powerhouse, rich in vitamins A, K, and C, fiber, and folate. Its high water content and low-calorie nature make it an excellent choice for weight management. Additionally, escarole is packed with antioxidants that may help protect against chronic diseases and support a healthy immune system.

Is escarole good for inflammation? ›

May reduce inflammation

Long-term oxidative stress may trigger inflammation ( 13 ). Studies suggest that kaempferol, an antioxidant in escarole, may safeguard your cells against chronic inflammation ( 13 , 14 , 15 ).

What is escarole called in a grocery store? ›

Also known as broad-leaved endive, Bavarian endive, Batavian endive, and scarole, escarole has broad, curly green leaves, and a slightly bitter flavor.

How healthy is escarole? ›

Escarole is a great source of several key antioxidants and polyphenols, including caffeic acid, vitamin C and flavonols. Antioxidants are powerful compounds that neutralize disease-causing free radicals to protect against oxidative damage to the cells.

Is escarole better raw or cooked? ›

Escarole is versatile.

Remember, the inner leaves are best for raw preparations and the outer leaves are best reserved for cooking.

What part of escarole do you eat? ›

Escarole's dark green outer leaves are tough, with a pronounced bitterness that's a great addition to soups, stews, sautés, or wilted into pasta. The inner leaves of escarole are mild, with a tender, palatable texture—good for adding into mixed green salads or sandwiches.

Why is my escarole bitter? ›

Flavor-wise, escarole is part of the chicory family, which means it's related to stuff like endive, radicchio, and other bitter greens. And yes, as the family name “bitter greens” suggests, escarole is a tad bitter.

What kills the bitterness of greens? ›

Use salt.

Salt is a friend to bitter greens, whether you plan to eat them raw or cooked. Mellow the bitter flavor with a sprinkle of salt on endive or radicchio, or include anchovies or cured meat (like bacon, pancetta, or proscuitto) along with mustard, beet, or collard greens.

How do you mellow bitter greens? ›

Blanching: Blanching bitter greens involves briefly boiling them in salted water and then quickly cooling them in ice water. This process can help reduce the bitterness and soften the texture. After blanching, you can incorporate the greens into your dish as desired.

How do you sweeten bitter greens? ›

Here's the thing with bitter greens: You want to tame their bitterness, not eradicate it. Your secret weapon: salt. Although sugar may seem like a natural antidote, your taste buds won't think so. Try this: Sprinkle a bitter green like radicchio or endive with sugar and eat it.

References

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