Sauteed Escarole
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1head escarole
- 2tablespoons olive oil
- 1clove garlic, minced
- 3scallions, chopped
- 2tablespoons fresh ginger, chopped
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
69 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 0 grams protein; 80 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the escarole and dry the leaves.
- Step 2
Heat the oil in a skillet and gently saute the garlic, scallions and ginger without browning for one to two minutes.
- Step 3
Add the escarole and saute until the leaves are wilted. Sprinkle with salt and pepper and serve hot or at room temperature.
Private Notes
Comments
This is an easy recipe to use up part of a head of escarole. And flexible. I skipped the ginger and sprinkled the finished dish with blue cheese crumbles; let the whole thing sit for a few until I finished the rest of dinner, and yum. Even my vege-aversive husband scarfed it up.
My Italian grandmother would add some red pepper flakes and chopped green olives instead of ginger. Use the best quality olives you have in your pantry.
This was exactly what we were looking for. Agree that it’s a great basic recipe.
My Italian grandmother would add some red pepper flakes and chopped green olives instead of ginger. Use the best quality olives you have in your pantry.
Pretty straightforward and easy. Came out a bit watery. Next time, I might try broiling the escarole briefly at the end, or grilling it before adding to the pan. Something to cook off excess moisture and/or char the escarole.