Sautéed Escarole

comments (5) May 13th, 2008

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Click To Enlarge Photo: Ruth Lively

1 large onion, sliced
4 Tbs. olive oil
2 heads escarole, 3/4 to 1 lb. each, washed well and cut into 1-inch strips

4 servings

This makes a savory side dish all on its own or a tasty stuffing for a calzone.

In a large pan, sauté the onion in oil until lightly browned. Add the escarole with the moisture clinging to it. Cover and cook 10 to 15 minutes, stirring occasionally, until the escarole is tender.

Remove the cover, raise the heat under the pan, and cook until the moisture is boiled away, about 5 minutes. Salt to taste.

Variations: In the last 5 minutes of cooking, add chopped anchovies or chopped olives and capers. Or add small pieces of cooked Italian sausage to the chopped onion.

Recipe by Ed Miller
April 2000
from issue #26

posted in: greens, side dish

Comments (5)

tboodalton writes: Thank you for the growing tips and recipes.
Posted: 11:28 am on October 17th
rosiehundson writes: Great article
Posted: 7:23 am on September 21st
scarletpit writes: Thanks for sharing your recipe
Posted: 12:39 am on September 7th
arontrost writes: Incredibly Awesome
Posted: 7:11 am on May 18th
Danielrogers writes: One of the best
Posted: 12:35 am on February 20th
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