New This Month

Sauteed Escarole

Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.

  • Servings: 4

Source: Everyday Food, January/February 2007


  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled and smashed
  • 2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well
  • Coarse salt


  1. In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.


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