Sautéed escarole is a simple and delicious dish that highlights the slightly bitter flavor of the escarole greens. Here’s a basic recipe to get you started:
Ingredients:
- 1 head of escarole
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: red pepper flakes for a bit of heat
- Optional: lemon juice for a touch of acidity
Instructions:
- Prepare the Escarole:
- Rinse the escarole thoroughly under cold water to remove any dirt or grit. Shake off excess water and pat dry with paper towels. Trim off the tough stem ends and discard. Roughly chop the escarole leaves into bite-sized pieces.
- Sauté the Garlic:
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic (and red pepper flakes if using) and sauté for 1-2 minutes until fragrant. Be careful not to let the garlic burn.
- Add the Escarole:
- Add the chopped escarole to the skillet. Use tongs or a spatula to toss the escarole with the garlic and oil. Cook for 3-5 minutes, stirring occasionally, until the escarole begins to wilt.
- Season and Finish:
- Season the sautéed escarole with salt and pepper to taste. If desired, squeeze some fresh lemon juice over the top for a burst of flavor.
- Serve:
- Once the escarole is wilted and tender, remove the skillet from the heat. Transfer the sautéed escarole to a serving dish and serve hot as a side dish or as a bed for other main dishes like grilled chicken or fish.
Enjoy your delicious sautéed escarole! Feel free to adjust the seasoning and add your own favorite herbs or spices to customize the dish to your taste.
