My go-to sauteed escarole

17 Aug


I had a nice crop of escarole in the garden this year. And no matter how hard I try to get creative with using it I always come back to this old favorite.


In a large pan saute four or five garlic cloves, as many anchovy fillets, some hot pepper and a handful of pine nuts in olive oil, until the garlic has softened.


This is escarole that was first chopped and blanched for around five minutes, then drained very well. As I mentioned, it’s from my garden, but I’d say it’s the equivalent of two bunches that you’d find in the supermarket. Add the blanched escarole and a little stock (I used chicken stock) and cook until the escarole is completely tender.


It’s my favorite vegetable side dish.

Nothing even comes close.

5 Responses to “My go-to sauteed escarole”

  1. DAVE BLAKNEY August 17, 2020 at 11:11 am #

    good stuff. local place here uses pretty much this as a calzone filling with a little bit of cheese. it’s hard to drive by without stopping any time remotely near lunch.

  2. Sordoni III, Andrew August 17, 2020 at 2:37 pm #

    Also works when steamed with white wine over sautéed aromatics and a bit of diced/sliced hard, cured sausage ie pepperoni.

    Andrew J. Sordoni, III

  3. Linda Lee August 17, 2020 at 8:43 pm #

    So delish, sometimes I eat it on nice Italian bread like a sandwich soo good.

  4. LeAnne August 18, 2020 at 7:28 pm #

    So delicious. I love escarole this way–maybe with some cannellini beans added.

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