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Escarole Braised with Oil and Garlic(Scarole Brasate)

Servings: 4
Servings: 4


  • 1 head escarole
  • 3 tablespoon extra-virgin olive oil
  • 4 clove garlic
  • 4 clove salt
  • 1/4 teaspoon red pepper


Baking Directions:

Cut the head of escarole in half through the core; then cut out the core.

Cut the leaves crosswise into 2-inch strips.

Wash the escarole in plenty of cold water, swishing the leaves gently to remove all sand and grit; then drain in a colander.

Heat the olive oil in a wide, heavy skillet over medium heat.

Whack the garlic cloves with the side of a knife and toss them into the pan.

Cook, shaking the pan, until golden, about 2 minutes.

Carefully stir in as many of the escarole leaves (with the water that clings to them) as will fit comfortably into the pan.

Cook, stirring, until the leaves begin to wilt.

Continue adding more escarole, a handful at a time, until all the escarole is in the pan.

Season lightly with salt and 1/4 teaspoon crushed red pepper.

Lower the heat to medium-low, cover the skillet and cook, stirring occasionally, until the escarole is tender, about 8 minutes.

If all the liquid in the pan evaporates and the greens begin to stick to the pan, sprinkle a tablespoon or two of water over them.

Check the seasoning, add red pepper and salt if necessary and serve immediately.