Sautéed Escarole Recipe

Sautéed Escarole Recipe
Staff Writer
Sautéed Escarole

Escarole is a big ingredient in the Italian-American pantry, so one will see it frequently on an Italian-American table. Escarole has always been abundant in American markets, whereas the dark-green vegetables such as chicory and broccoli rabe made their appearance much later. The usual recipe for sautéed escarole is escarola strascinata, “dragged” in the pan with garlic and oil. In this rendition, the addition of anchovies and black olives make it more festive and give the dish more complexity.

Click here to see Lidia Bastianich's Take on Italian-American Cuisine.

4
Servings
151
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  tablespoons  extra-virgin olive oil
  • cloves garlic, crushed
  • anchovy fillets
  • 1  pound  escarole, leaves trimmed and separated
  • 1/4  teaspoon  kosher salt, plus more as needed
  • 1/4  cup  pitted oil-cured black olives

Directions

Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.

Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. Stir in the olives. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8-10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and cover again.

Once the escarole is wilted and tender, uncover and cook for another 1-2 minutes to evaporate any excess liquid. Season with additional salt (keeping in mind that the anchovies and olives contain salt), and serve warm.

Nutritional Facts

Total Fat
12g
17%
Sugar
9g
10%
Saturated Fat
1g
4%
Carbohydrate, by difference
12g
9%
Protein
1g
2%
Vitamin A, RAE
114µg
16%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
9mg
1%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
4µg
1%
Magnesium, Mg
8mg
3%
Phosphorus, P
21mg
3%
Selenium, Se
1µg
2%
Sodium, Na
22mg
1%
Water
112g
4%
Zinc, Zn
1mg
13%

Escarole Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Escarole Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.