The escarole in the market today was gorgeous, light green heads with fresh, tender leaves. I get 2 uses from a head of escarole.
Save the yellow-green inner leaves for a simple salad dressed with extra virgin olive oil, fresh lemon or red wine vinegar and sea salt. Serve the escarole salad as a first course or as an accompaniment for meat, fish or pasta.
Another favorite for the rest of the darker green outer leaves is to quickly saute the escarole with olive oil, garlic, chili flakes and sea salt (scarola in padella).
The escarole is sweet and tender bathed in the garlic-infused olive oil with a bit of chili heat. Healthy and delicious. Serve the sauteed escarole as a side for meat or fish.
Sometimes for a light meal, I’ll just have a bowl of sauteed escarole with a hunk of crusty bread that I dip in the olive oil broth.
This is an easy dish and a universal cooking method for most green leafy vegetables that I use often. Add it to your repertoire.
- 1 head escarole, remove the core, (optional: save the tender yellow-green inner leaves for a salad), cut the head in half, and cut in 2 inch ribbons
- 1 garlic clove, chopped
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon red chili flakes (optional)
- ¼ cup water (if needed)
- sea salt and freshly ground black pepper to taste
- Put the EVOO, garlic and red chili flakes in a cold pan.
- Heat over medium-high until the garlic takes on a bit of golden color.
- Add the escarole and toss so that all the leaves wilt.
- Season with sea salt and black pepper.
- If there is no liquid in the pan add some water to help steam the escarole.
- Saute for 3 minutes or until the escarole is tender.
- Place the escarole in a bowl and drizzle with a little very good EVOO.
- Serve immediately.