Escarole is a versatile leafy green vegetable that belongs to the chicory family, known for its slightly bitter flavor and crisp texture. Its nutritional profile and numerous health benefits make it a popular choice for salads, sautés, and soups. Learning how to incorporate escarole into your diet can boost your nutrient intake and add variety to your meals.
Ingredients
- 1 large head of fresh escarole (about 8 ounces)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Juice of half a lemon (optional)
Instructions
- Wash the escarole thoroughly under cold running water to remove any dirt or grit. Shake off excess water or spin dry in a salad spinner. Chop the leaves into bite-sized pieces, removing any tough stems.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the chopped escarole to the skillet. Stir well to coat the leaves with the garlic and oil. Cook for 4-6 minutes, stirring occasionally, until the escarole wilts and becomes tender but still retains some of its bright green color.
- Season with salt and freshly ground black pepper to taste. If desired, squeeze fresh lemon juice over the cooked escarole for added brightness. Serve warm as a side dish or incorporate into other recipes.
Tips
- If fresh escarole is not available, frozen escarole can be used—just be sure to thaw and drain excess moisture before cooking.
- To store leftover escarole, keep it in an airtight container in the refrigerator for up to 2 days. For longer storage, blanch briefly and freeze.
- Avoid overcooking; wilted but still slightly crisp escarole retains more nutrients and flavor.
- For a vegetarian or vegan main, add cooked beans or grains like farro or quinoa to make a hearty salad or grain bowl.
Serving Suggestions
Escarole makes a delicious addition to salads, especially when combined with nuts, dried fruits, and a tangy vinaigrette. It can also be sautéed as a side dish, added to pasta or grain bowls, or used as a topping for pizzas. Its slightly bitter taste pairs well with sweet, acidic, or savory ingredients, enhancing a variety of dishes.
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Escarole: Nutrition, Benefits, Side Effects & How to Eat It