| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 2 to 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 heads escarole leaves, about 1 1/2 pounds, washed, trimmed, dried and broken into bite-size pieces
- Kosher salt
- 2 teaspoons chili flakes
- 1 garlic clove, peeled and lightly smashed and stuck onto the tines of a fork
Instructions
- Escarole is a winter green my father served to me raw in a salad. I always struggled with the underlying toughness of the leaves. I would smile and gulp down a lot of water while eating them! My favorite treatment for them now is to drop them in a hot pan with a splash of olive oil and a touch of chili flakes. The “fork-garlic clove” trick adds a nice, light garlic flavor! They will lose a lot of volume so don’t be afraid to overload the pan and watch it wilt. Cook for only a few minutes and serve immediately.
- Heat a large skillet over medium heat and add the olive oil. Add the escarole and season lightly with salt and chili flakes. Cook the escarole, stirring, from time to time, with the fork, until they are completely wilted, about 2 to 3 minutes. This will allow a “hint” of garlic to touch the greens without overwhelming them. Drain and discard any liquid. Transfer the leaves to a kitchen towel and dry them off, slightly, before transferring them to a platter. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 131 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 163 mg |
Reviews
2 teaspoons of chili flakes, not spicy? Are you kidding me? 1/4 teaspoon would be more like it and that is spicy!
So whatever you do don’t substitute trivia for the sugar….really not good. I don’t think I like escarole so I was liberal with rating.
This is my first experience with escarole. It was a great hit!! I will definitely make this side again!
This is an amazing recipe and so ridiculously simple! Everyone that has tried it has loved it and are actually begging me for the recipe! Thank you Alex for such an amazing dish!