Escarole Italian Style
Elevate your side dish game with this classic recipe for Escarole Italian Style, a simple yet flavorful homage to traditional Italian cuisine. Tender escarole is sautéed with golden garlic, a hint of red pepper flakes, and a drizzle of rich olive oil, creating a harmonious blend of earthy and savory flavors. Optional chicken broth adds depth, while a fresh squeeze of lemon brightens the dish for a zesty finish. Ready in just 25 minutes, this healthy recipe is the perfect accompaniment to grilled meats, pasta, or crusty bread. Whether you’re looking for a quick, nutrient-packed side or a light vegetarian meal, this versatile dish will bring effortless Mediterranean elegance to your table. Perfectly seasoned and irresistibly fragrant, Escarole Italian Style is sure to become a staple in your rotation.
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Recipe Information
Ingredients
- 2 heads escarole
- 3 tablespoons olive oil
- 4 pieces garlic cloves
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 0.5 cup chicken broth (optional)
- 0.5 piece lemon (optional, for garnishing)
Instructions
Thoroughly wash the escarole under cold running water to remove any grit or dirt. Pat dry and chop into large bite-sized pieces.
Peel and thinly slice the garlic cloves.
In a large sauté pan or skillet, heat the olive oil over medium heat.
Add the sliced garlic to the pan and sauté for 1-2 minutes, stirring constantly, until fragrant and lightly golden. Be careful not to burn the garlic.
Sprinkle the red pepper flakes into the pan and stir for another 30 seconds to release their flavor.
Add the chopped escarole to the pan in batches, stirring to allow it to wilt and make room for the rest. This should take about 2-3 minutes per batch.
Season the escarole with salt and black pepper. If the mixture looks dry, add the chicken broth (if using) and stir to combine.
Cover the pan and let the escarole cook for 5-7 minutes over low heat, stirring occasionally, until tender and fully wilted.
Taste and adjust the seasoning with more salt or black pepper if needed.
Remove from heat and transfer to a serving dish. Optionally, squeeze fresh lemon juice over the escarole for a bright, tangy finish.
Serve warm as a side dish or enjoy with crusty bread for a light meal.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 2.6 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
