Best 9 Sauteed Escarole With Garlic Recipes

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**Sauteed Escarole with Garlic: A Simple Yet Flavorful Italian Side Dish**

Escarole, a leafy green vegetable with a slightly bitter taste, is a staple in Italian cuisine. It's often used in salads, soups, and stews, but it also shines when sautéed with garlic and olive oil. This simple side dish is a great way to enjoy the unique flavor of escarole and can be served with a variety of main courses. It's also a good source of vitamins A, C, and K, as well as folate and fiber. This article provides two delicious recipes for sautéed escarole with garlic: a classic version and a variation that adds anchovies and capers for a more savory flavor. Both recipes are easy to follow and can be ready in under 30 minutes. So, gather your ingredients and get ready to enjoy this healthy and flavorful Italian dish.

Here are our top 9 tried and tested recipes!

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS



Sauteed Escarole with Garlic and Cannellini Beans image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained

Steps:

  • In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

GARLIC AND OIL SAUTEED ESCAROLE



Garlic and Oil Sauteed Escarole image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1/2 cup flavored olive oil, recipe follows
4 garlic cloves, peeled and minced
1 recipe escarole, recipe follows
Salt and pepper, to taste
1 cup extra virgin olive oil
4 garlic cloves, peeled and crushed
2 large bunches escarole

Steps:

  • Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve.
  • Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water. Shake off excess water. In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat. Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process. When escarole is cool, drain well in a colander and pat dry.
  • TO MAKE GARLIC AND OIL SAUTE()EED ESCAROLE: Heat oil in a large, heavy sauteG pan over medium heat. Add garlic. Stir in the escarole and sauteG for 3 minutes or until hot. Season with salt and pepper and serve.

SAUTED ESCAROLE WITH GARLIC AND CANNELLINI BEANS



Sauted Escarole with Garlic and Cannellini Beans image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 4

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry.
1 can Cannellini beans, rinsed and drained

Steps:

  • In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, salt and pepper to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

ESCAROLE WITH GARLIC



Escarole With Garlic image

Provided by Robert Farrar Capon

Categories     easy, quick, side dish

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 4

4 cups washed escarole, chopped coarse
1/4 cup olive oil, or butter
1 large clove garlic, minced
Salt and pepper as desired

Steps:

  • Bring 2 quarts of water to a boil in a deep pot. Drop the escarole into the water all at once. Stir until it is submerged and allow the water to come back to a boil. Cook 1 to 2 minutes and remove the pot to the sink. Run cold water into the pot to stop the cooking and pour the escarole into a colander to drain. Press out excess moisture and reserve.
  • Heat the olive oil in a large skillet over medium heat and saute the garlic in it until softened but not browned, about 1 minute. Add the drained escarole, raise the heat and saute, stirring constantly, until just heated through. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 326 milligrams, Sugar 0 grams

SAUTEED ESCAROLE



Sauteed Escarole image

Anchovy and red pepper flakes balance the bitterness of the escarole, giving it a sweetness that goes well with the robust flavors of the [Veal Involtini](/recipes/recipe_views/views/232001).

Time 45m

Yield Makes 10 servings

Number Of Ingredients 5

4 lb escarole (about 4 heads), cored and coarsely chopped
1/4 cup extra-virgin olive oil plus additional for drizzling
5 garlic cloves, thinly sliced
1/2 teaspoon dried hot red pepper flakes
1 (2-oz) can anchovy fillets in olive oil, drained, patted dry, and chopped

Steps:

  • Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.
  • Heat oil in same pot over moderately high heat until hot but not smoking, then sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add anchovies, then reduce heat to moderate and cook, stirring, until dissolved, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with salt.
  • Spoon onto a platter and drizzle with oil to taste.

SAUTEED ESCAROLE



Sauteed Escarole image

Provided by Moira Hodgson

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 head escarole
2 tablespoons olive oil
1 clove garlic, minced
3 scallions, chopped
2 tablespoons fresh ginger, chopped
Coarse salt and freshly ground pepper to taste

Steps:

  • Wash the escarole and dry the leaves.
  • Heat the oil in a skillet and gently saute the garlic, scallions and ginger without browning for one to two minutes.
  • Add the escarole and saute until the leaves are wilted. Sprinkle with salt and pepper and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 82 milligrams, Sugar 0 grams

SAUTEED ESCAROLE WITH FRIED SHALLOTS



Sauteed Escarole with Fried Shallots image

Escarole, a juicy member of the chicory family, is popular in southern Italy. Like other pot greens, it's at its best in winter.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Number Of Ingredients 7

Vegetable oil, for frying
3 small shallots, thinly sliced into rings
1 1/4 teaspoons coarse salt, divided
1/4 cup extra-virgin olive oil
6 garlic cloves, peeled, smashed
1/4 teaspoon red-pepper flakes
2 pounds escarole, thinly sliced, washed, drained, and spun dry

Steps:

  • Heat 1/4 inch vegetable oil in a small saute pan over medium heat until shimmering. Working in 3 batches, fry shallots, stirring occasionally, until golden brown, about 2 minutes. Transfer to a paper-towel-lined plate to drain, and season with 1/4 teaspoon salt.
  • Heat olive oil and garlic in a large saute pan over medium heat. Cook, stirring occasionally, until garlic turns golden brown, about 5 minutes. Remove and discard garlic. Add red-pepper flakes to pan, and cook 15 seconds. Fill pan with escarole, and cook, carefully stirring and adding more escarole, a handful at a time, as space allows. Once all of the escarole is in the pan, season with remaining teaspoon salt, and stir just until escarole begins to wilt and turn a vibrant green. Remove from heat, transfer to a serving dish, and top with fried shallots.

SAUTéED ESCAROLE



Sautéed Escarole image

Categories     Escarole

Yield serves 4

Number Of Ingredients 6

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

Steps:

  • 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 to 10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and re-cover.
  • Once the escarole is wilted and tender, uncover and cook for another minute or two to evaporate any excess liquid. Season with salt (keeping in mind that the anchovies and olives contain salt), and serve warm.

SAUTEED ESCAROLE WITH GARLIC



Sauteed Escarole with Garlic image

This simple sautéed escarole side dish is full of flavor, thanks to eight cloves of garlic.

Provided by Martha Stewart

Categories     Vegetables

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
8 to 10 garlic cloves, thinly sliced
1 head escarole (1 pound), well washed and cut crosswise into 1 1/2-inch-wide pieces
1 1/2 tablespoons unsalted butter
Coarse salt and freshly ground pepper
Lemon wedges, for serving

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring until fragrant, about 1 minute. Add escarole hearts, and cook for 1 minute. Add remaining leaves, and cook, stirring until bright green and wilted, about 2 minutes more. If necessary, add a few tablespoons of water to aid in wilting. Add butter, and stir until melted. Season with salt and pepper. Serve with lemon wedges on the side.

Tips:

  • To save time, buy escarole that has already been washed and chopped.
  • If you don't have a garlic press, you can mince the garlic with a knife.
  • If you don't have white wine, you can use chicken broth or water.
  • If you like spicy food, you can add a pinch of red pepper flakes to the dish.
  • Serve the escarole immediately, or it will start to wilt.

Conclusion:

Sautéed escarole with garlic is a quick and easy side dish that is perfect for any occasion. It is healthy, delicious, and can be made with just a few simple ingredients. So next time you're looking for a healthy and easy side dish, give sautéed escarole with garlic a try. You won't be disappointed!

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