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Braised Escarole

Lovely green escarole braised with olive oil, garlic, red pepper, and lemon juice.
Course Side Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2 servings
Calories 203kcal


  • 1 large head escarole
  • 2 tblsp. olive oil
  • 1 clove garlic minced
  • Pinch of red pepper flakes
  • Pinch of ground black pepper
  • Pinch of salt
  • Juice of ¼ of a lemon


  • Prepare the escarole – remove the core and separate the leaves. Place the leaves in a sink of cold water. Swish the leaves vigorously to loosen any sand. Let the leaves sit for a few minutes until the sand settles to the bottom of the sink. Remove the leaves and dry in a salad spinner or drain on a kitchen towel.
  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic, red and black pepper and sauté for about a minute being careful not to let the garlic burn.
  • Add the drained escarole leaves and toss until the leaves are coated with oil and beginning to wilt.
  • Reduce the heat to low, cover the skillet and braise for 4-5 minutes, stirring several times.
  • Remove from heat and add the salt and lemon. Stir or toss to incorporate the salt and lemon juice.
  • Serve immediately.


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Serving: 1g | Calories: 203kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 153mg | Fiber: 3g | Sugar: 15g