Sautéed Escarole


  • 1 medium bunch escarole (about 8 oz)
  • 1 tablespoon canola oil
  • 10 – 12 garlic cloves sliced
  • Crushed red chili pepper
  • Salt to taste


  • Wash escarole and separate them into individual leaves
  • Cut the leaves into 2 pieces separating the bottom thick stems from the top leaves
  • Add canola oil to a skillet and add garlic and fry until garlic turns light golden brown
  • Add escarole bottoms and sauté for about 3 minutes
  • Now add the rest of the leaves, salt and sauté for about 5 minutes or escarole is wilted and cooked
  • Add crushed red chili and sauté  for another 1 minute
  • Serves 2

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