Mom’s Sauteed Escarole is flavored with only 5 ingredients (not counting salt and pepper) and makes a yummy side dish in 15 minutes to compliment any meat entree. Sauteed with garlic, olive oil, kalamata olives and capers, escarole becomes a delicious and seasonal dish that goes with practically anything!
Escarole, as we know it is widely used in soups and salads but when you simply saute it with a few extra staples like our mom prepared it, this vegetable becomes very flavorful and most delicious!
This healthy green vegetable is not only rich in vitamins, minerals and antioxidants, but it’s relatively cheap and easy to prepare. Like Swiss chard, escarole sautes quickly in a matter of minutes until it wilts and becomes tender, and it reheats well too.
The only prep work needed for escarole is cleaning it thoroughly and then coarsely chopping it. Escarole is usually very sandy and gritty and needs to be rinsed a few times before it’s ready to use. Then let it drain in a colander.
Here’s a great tip: When I submerge chopped escarole in a bowl of water, I sprinkle some salt over it and the salt helps pull down all the gritty sand to the bottom of the bowl and helps speed up the washing process.
Keep in mind, escarole usually wilts to practically nothing, so don’t be afraid to add mounds of it in to the pan while cooking. All it takes is a quick saute with olive oil and some garlic.
While it’s cooking, toss in some kalamata olives and capers into the pan and continue to cook for a few minutes more until escarole is tender. Then taste and season with salt and pepper and it’s done!
Also with mom’s sauteed escarole, it’s a matter of preference, you can add as much or as little olives and capers to her recipe.
This recipe is very simple and fast.
Mom’s Sauteed Escarole makes enough for a family of 4 or larger. One head of escarole is enough for 2 people and it’s a large leafy green vegetable usually the size of a big romaine lettuce.
Sauteed Escarole goes great served with fried foods as a side dish, and it also pairs well with these main dishes:
You can be adventurous and try serving it on flat bread, or serve as an appetizer on crusty Italian bread like a bruschetta.
Either way, if you haven’t had sauteed escarole, try it.
- 2 or 3 heads of escarole, coarsely chopped
- ¼ cup olive oil, and extra
- 4 to 6 large garlic cloves
- salt and fresh cracked pepper, to taste
- 1 to 2 Tbsp. kalamata olives
- 1 Tbsp. capers
- Rinse and wash escarole a few times until water comes out clean. Drain in a colander. Place it nearby the stove where you will be sauteing it.
- In a large deep skillet, heat olive oil and add in the garlic. Allow the garlic to only fragrant the olive, about 30 seconds, no need to brown the garlic.
- Add in escarole (work with adding in few batches at a time), using kitchen tongs or two spoons to turn it as it sautes in the pan.
- Each time the escarole wilts, toss in a few olives and capers, salt and fresh cracked pepper on top. If you need to add additional olive oil, drizzle a small amount over the escarole.
- Allow the escarole to saute for another 2 to 4 minutes, until its tender. Transfer to a serving platter nearby. Cover the platter with foil wrap to keep escarole warm, until all the escarole has been sauteed and transferred to the platter.
- Serve warm.