I think escarole is such an underrated green! It’s packed with nutrients, and when it’s cooked down, it turns soft and buttery. I love to cook it simply with some garlic and shallot to really let the flavor of the escarole shine through.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 3 to 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 3 to 4 servings |
Ingredients
- 1 large head escarole
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 4 cloves garlic, sliced
- Zest and juice of 1/2 lemon (keep separated)
- 1/8 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper
Instructions
- Slice the large outer leaves of the escarole into 3 large pieces; the small inner leaves can remain whole. Set aside.
- Add the oil and butter to a large pan and heat over medium heat. When the butter has melted, add the shallot and cook until translucent, about 2 minutes. Add the garlic and lemon zest. Cook, stirring frequently, until the garlic is fragrant and evenly combined. Add the escarole and begin folding to help the leaves wilt. Add the sugar and season with salt and pepper. Stir to combine. Add 2 tablespoons water, then turn the heat down to low, cover the pan and cook until the stalks are tender but still have a slight bite, 5 to 7 minutes. Turn the heat off and transfer to a serving bowl. Top with the lemon juice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 132 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 137 mg |
| Serving Size | 1 of 4 servings |
| Calories | 132 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 137 mg |
Reviews
I’ve never eaten escarole before. And I don’t think I ever will again. But the sauce she cooked it in is AWESOME!!!! I’ll put in on spinach next time