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Escarole Sauté

by Pierre S. Aoukar, MD
Posted: March 8

Servings: 2


1 ˝-2 pounds or two heads escarole
8 cloves fresh garlic, thinly sliced
1 ˝ Tb extra virgin olive oil
sea salt to taste
crushed black pepper to taste
crushed red pepper, pinch
fresh lemon (optional)


1. Wash and dry the escarole as necessary. You can buy prepackaged escarole mixed greens. That will work for this recipe as well (use two packages). Chop the escarole into 2 inch pieces.

2. In a large nonstick skillet over low heat, add the oil and garlic. Brown the garlic lightly. Turn heat to medium. Add the escarole in batches. It will begin to wilt immediately. Intermittently toss with the garlic and oil. Cook until all the escarole is wilted. Turn heat off. Add salt and pepper as you wish. I like to squeeze a little fresh lemon juice on mine as well. This green makes an excellent side dish to pasta.

Escarole Sauté, The Recipes of Dr. Aoukar


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