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Sauteed Escarole

  • servings: 4


  • 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


  1. Step 1

    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.

Martha Stewart Living, June 2001