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Spicy Escarole

This spicy escarole recipe is courtesy of chef Mike Price and is used to make his Grilled Snapper.

  • servings: 4

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Ingredients

  • 1 tablespoon grapeseed oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, thinly sliced
  • 1 bulb fennel, trimmed and thinly sliced crosswise
  • 1 small red onion, thinly sliced crosswise
  • 1 large head escarole, washed, tough stems removed, and coarsely chopped
  • 3 sprigs fresh oregano
  • Crushed red pepper flakes
  • Coarse salt

Directions

  1. Step 1

    Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and lightly browned, 5 to 6 minutes. Add escarole, oregano, and crushed red pepper; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.

Source
The Martha Stewart Show, February Winter 2008

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Reviews (3)

  • 5 Mar, 2008

    EASY AND QUICK SIDE DISH! THE ONION, FENNEL AND GARLIC SAUTEED IN OLIVE OIL AND BUTTER ARE A GREAT START TO THIS WONDERFUL RECIPE. ALL THE INGREDIENTS MELD TOGETHER WONDERFULLY. A MUST DO FOR ALL - HEALTHY TOO! HELEN OF MILLVILLE

  • 29 Feb, 2008

    Love escarole and fennel, never put them together before. Look forward to trying this recipe. Thanks ep

  • 26 Feb, 2008

    how does one clean inside grill? can i do it on portable grill (froman?)

    aileen thanks