Escarole with Garlic and Oil - Easy Italian Side
Sauteed escarole with garlic and oil is a simple green side that can be ready in about 20 minutes and is perfect with any main course.
Servings: 4
Ingredients
- 1 large head of escarole washed and chopped
- 1/2 cup extra virgin olive oil
- 12 cloves garlic larger cloves halved, smaller left whole
- 1/2 teaspoon crushed hot red pepper flakes
- salt and pepper to taste
- 1 lemon cut into wedges, for serving
Instructions
- Bring a large pot of salted water to boil. Add the escarole and cook for 3 minutes then strain in a colander.
- Meanwhile, heat the olive oil in a large pan to a touch less than medium heat. Add the garlic and cook until the pieces get very golden but not burnt (about 5-7 minutes). Add the hot red pepper flakes to the pan and cook for 30 seconds more.
- Turn the heat to medium and add the escarole. Saute until the escarole is soft and tender (about 5-7 minutes) and the liquid has mostly evaporated.
- Remove the pan from the heat and season with salt and pepper to taste. Serve in a platter with lemon wedges on the side. Enjoy!
Notes
- Escarole. I used a very large head, use 2 heads if they are on the smaller side. Escarole often has a fair amount of dirt and needs thorough washing. Soaking the escarole in a large bowl of water and changing the water a few times (the dirt sinks to the bottom) works, but a salad spinner is a great way too.
- Garlic. I love to use larger pieces of garlic or whole cloves, but feel free to slice the garlic if you like. Take your time to cook the cloves over a touch less than medium heat so that the cloves soften but don't burn.
- Salt. Dark green vegetables such as escarole improve with a good amount of salt, but salt according to your preference.
- Leftovers. Escarole with garlic and oil can be saved in the fridge for up to 3 days and can be reheated in a microwave.
Nutrition
Calories: 259kcal | Carbohydrates: 3.8g | Protein: 1.4g | Fat: 28.2g | Saturated Fat: 4.1g | Sodium: 606mg | Fiber: 3.5g | Sugar: 0.3g | Calcium: 59mg | Iron: 1mg
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