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

Martha Stewart Living, December 2012


Recipe Summary test

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Shallots can be fried up to 2 days ahead and stored in an airtight container at room temperature.