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Sautéed Escarole
Sautéed Escarole
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Embrace the unique flavor of escarole with a speedy 5-minute sauté for a healthy and delicious dinner side!
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, sliced
  • Small pinch of red pepper flakes (optional)
  • 1 head escarole, well rinsed (and still a little wet), leaves removed from core, torn or chopped into 3 to 4 inch pieces
  • Generous pinch of sea salt or kosher salt
Instructions:
  • Sizzle the garlic: Heat olive oil in a large skillet over medium-high heat. Add sliced garlic and red pepper flakes (if desired) once the oil is shimmering.
  • Toss in rinsed escarole leaves: Once the garlic is fragrant, add the slightly wet escarole leaves into the pan. They will sizzle when added, but should not cause oil splatter if added all at once. Use tongs to flip the escarole as it cooks, then season with a pinch of salt.
  • Gently wilt the escarole until just cooked through, then promptly remove from heat and serve.

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