New This Month

Wilted Escarole with Apples


These greens get a sweet, tart boost from apples and cider vinegar.

  • Servings: 4

Source: Everyday Food, December 2009


  • 3 tablespoons extra-virgin olive oil
  • 1 shallot, diced small
  • Coarse salt and ground pepper
  • 2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
  • 3 tablespoons cider vinegar
  • 1 bunch (about 1 pound) escarole


  1. In a small saucepan, heat extra-virgin olive oil over medium-high. Add shallot and season with coarse salt and ground pepper; cook until soft, about 4 minutes. Add apples and cook until beginning to soften, about 5 minutes. Remove from heat and stir in cider vinegar. In a large bowl, toss escarole, roughly chopped, with apple mixture; season with salt and pepper.

Cook's Notes

Serve as a side with roasted pork or sauteed turkey cutlets.

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