Print

Braised Escarole

Braised Escarole with Garlic
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and simple preparation of a traditional Italian vegetable.

Ingredients

Scale
  • 1 head escarole, about 1 pound
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 4 garlic cloves, sliced
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup vegetable or chicken broth
  • Celtic sea salt and freshly ground black pepper
  • ¼ cup pine nuts (optional)*

Instructions

  1. Wash the escarole leaves in a bowl of water making sure you remove all the soil. The dirt tends to collect at the base of the stems.
  2. Stack the leaves and slice the escarole crosswise into ribbons about 1 ½” wide.
  3. Place a large sauté pan over medium-low heat. Add 2 tablespoons olive oil.
  4. Add garlic and red pepper flakes. Cook for 2 minutes until the garlic is lightly brown.
  5. Add the escarole, stock, salt and pepper. Raise heat and stir to wilt the escarole.
  6. Simmer on medium-low for 15-20 minutes until tender. If the pan gets dry add a little more broth.
  7. If using pine nuts, while the escarole is cooking heat a small sauté pan. Add pine nuts and cook while stirring until lightly brown. Set aside.
  8. Once the escarole is cooked, taste for salt and pepper. Finish a sprinkle of olive oil to flavor.
  9. Serve topped with pine nuts

Equipment

Notes

Instead of pine nut you could add 2-3 Tablespoons of capers the to escarole the last few minutes of cooking.

Find it online: https://eatwellenjoylife.com/braised-escarole/