Sautéed Escarole Recipe

Sautéed Escarole Recipe

How To Make Sautéed Escarole

Incredibly quick and easy to whip up, this sautéed escarole dish presents a tasty and crispy bite of these bright green escarole leaves sauteed with garlic.

Preparation: 5 minutes
Cooking: 5 minutes
Total: 10 minutes



  • 2tbspextra-virgin olive oil
  • 1clovegarlic,sliced
  • pinchred pepper flakes,(small) optional
  • 1escarole head,well rinsed, still a little wet, leaves removed from core, torn, or chopped into 3 to 4-inch pieces
  • pinchsea salt,(generous) or kosher salt


  1. Heat the olive oil in a large skillet on medium-high heat.

  2. When the oil is hot, add the sliced garlic and red pepper flakes.

  3. Once the garlic starts to cook and is fragrant, add the escarole leaves to the pan.

  4. The leaves should still be a little wet from rinsing. They’ll sizzle as they hit the pan, but if added all at once, the oil shouldn’t splatter.

  5. Use the tongs to turn the escarole over in the pan as it cooks. Sprinkle with a little salt.

  6. When the escarole starts to wilt and is barely cooked through, remove from the heat.

  7. Remove from the pan immediately to serve.


  • Calories: 63.04kcal
  • Fat: 6.77g
  • Saturated Fat: 0.94g
  • Monounsaturated Fat: 4.93g
  • Polyunsaturated Fat: 0.72g
  • Carbohydrates: 0.78g
  • Fiber: 0.43g
  • Sugar: 0.01g
  • Protein: 0.17g
  • Sodium: 48.25mg
  • Calcium: 3.97mg
  • Potassium: 31.04mg
  • Iron: 0.08mg
  • Vitamin A: 0.13µg
  • Vitamin C: 0.60mg
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