Sauteed Escarole
Elevate your weeknight dinners with this vibrant and healthy Sauteed Escarole recipe, an easy-to-make side dish packed with flavor and ready in just 20 minutes! Featuring tender, slightly bitter escarole leaves sautéed with golden garlic, a touch of red pepper flakes for subtle heat, and finished with a burst of fresh lemon juice, this dish strikes the perfect balance of savory, zesty, and refreshing. A splash of water gently steams the greens to perfection, while the olive oil imparts a rich, velvety texture. Perfect alongside roasted meats or as a light vegetarian option, this quick and nutritious dish is sure to become a staple in your kitchen. Keywords: sautéed escarole, easy side dish, healthy greens recipe.
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Recipe Information
Ingredients
- 1 head escarole
- 3 tablespoons olive oil
- 3 large garlic cloves
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
- 0.25 cup water
Instructions
Wash the escarole thoroughly under cold water to remove any dirt or grit. Trim approximately 1 inch off the base of the head, then roughly chop the leaves into large pieces.
Peel and thinly slice the garlic cloves.
Heat the olive oil in a large skillet over medium heat.
Add the sliced garlic to the skillet and sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant and begins to turn golden. Take care not to let the garlic burn.
Sprinkle in the red pepper flakes and stir for a few seconds to release their flavor.
Add the chopped escarole to the skillet in batches, stirring after each addition to help it wilt down. Once all the escarole is in the pan, season with salt and black pepper.
Pour in the water and cover the skillet with a lid. Allow the escarole to steam for 2-3 minutes until it becomes tender and vibrant green.
Remove the lid and increase the heat to medium-high. Stir the escarole for another 2-3 minutes to let any excess liquid evaporate.
Finish with a drizzle of lemon juice for added brightness. Adjust seasoning with more salt and pepper if necessary.
Transfer the sautéed escarole to a serving dish and serve warm as a side dish.
Nutrition Facts
Calories |
124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.3 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 200 mg | 4% | |
*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.
