Sautéed Escarole

Sautéed Escarole

Escarole is a leafy green that is honestly hard to differentiate from lettuce. It has sort of ruffled edges and a lighter colored center, where the most tender leaves are. Once you take a bite, the bitter flavor will confirm it's definitely not lettuce. These greens are loaded with vitamins and minerals and are great for balancing out a super sweet or savory meal. If you enjoy the bold flavor, escarole makes a wonderful salad, especially mixed with lettuce or mizuna. If the bitterness is too much for you, you can sauté or braise the greens to cook some of the bitterness out. Sautéed escarole makes for a simple, healthy side dish that can be whipped up in about 5 minutes.



1 head of escarole






Wash greens thoroughly (dirt likes to hide in the crevices) and chop as if making a salad.


Heat oil on medium heat and add garlic to pan. Once you can smell the garlic cooking, add greens. Use tongs to flip frequently. Once the greens look wilty, remove from heat, salt, and serve immediately.


Other great additions: Parmesan, red pepper flakes, lemon juice

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