If you have never had escarole, you are really missing out! Escarole is a leafy green used predominately in Italian cooking. It sort of looks like a head of lettuce, and has a noteworthy bitter flavor.
I was at a business dinner once at an Italian restaurant, and ordered a sautéed escarole as a side dish. Most of the people at my table hadn’t had it before, but were hooked!
Now, let’s take a closer look at escarole, and how to make it.
How to Cook Escarole
Escarole is a classic Italian leafy green, and is most often sautéed no matter how you end up serving it.
Sometimes, it may be braised instead of sautéed in the Italian classic escarole and bean soup, but it is often sautéed first then added to the bean soup.
The other way to prepare escarole is to well, not cook it and use it as a salad green.
Let’s take a closer look at the different ways to prepare escarole.
How to Sauté Escarole
Sautéed escarole is a dish that stands all on its own.
First, cut and wash your escarole very well. You can cut escarole just like you would cut a head of lettuce.
Heat olive oil in a pan, and add some chopped garlic. You can also add red paper flakes for a little kick.
Add escarole to pan, and sauté a few minutes until it is wilted.
Here are some great and unique sautéed escarole recipes.