Best 9 Sauteed Escarole Lidia Recipes

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Sauteed escarole lidia is a classic Italian dish that is enjoyed by people all over the world. It is a simple yet flavorful dish that can be prepared in just a few minutes. The main ingredients in sauteed escarole lidia are escarole, olive oil, garlic, and red pepper flakes. Other ingredients that can be added to the dish include lemon juice, grated Parmesan cheese, and bread crumbs. Sauteed escarole lidia is a versatile dish that can be served as a side dish, a main course, or even a snack.

Here are our top 9 tried and tested recipes!

SAUTEED ESCAROLE



Sauteed Escarole image

Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

2 tablespoons olive oil
3 garlic cloves, peeled and smashed
2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well
Coarse salt

Steps:

  • In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.

Nutrition Facts : Calories 82 g, Fat 7 g, Fiber 3 g, Protein 1 g, SaturatedFat 1 g

SAUTéED ESCAROLE



Sautéed Escarole image

Don't be intimidated by this lightly bitter, leafy green! Cooking escarole is as quick and easy as a five-minute sauté and makes a healthy side dish for dinner.

Provided by Elise Bauer

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 5

2 tablespoons extra virgin olive oil
1 garlic clove, sliced
Small pinch of red pepper flakes (optional)
1 head escarole, well rinsed (and still a little wet), leaves removed from core, torn or chopped into 3 to 4 inch pieces
Generous pinch of sea salt or kosher salt

Steps:

  • Sauté the garlic: Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the sliced garlic and red pepper flakes (if using).
  • Wilt the escarole: When the escarole starts to wilt and is barely cooked through, remove from the heat. Remove from the pan immediately to serve.

Nutrition Facts : Calories 83 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 167 mg, Sugar 0 g, Fat 7 g, ServingSize Serves 4, UnsaturatedFat 0 g

BRAISED ESCAROLE



Braised Escarole image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 head escarole, about 1 1/2 pounds
Salt to taste if desired
3 tablespoons olive oil
2 teaspoons finely minced garlic
Freshly ground pepper to taste
1/4 teaspoon dried hot red pepper flakes

Steps:

  • Cut away and discard the white core of the escarole. Cut away and discard any tough stems. Cut the leaves crosswise in half. Drop the leaves in boiling water seasoned with a little salt. Let simmer 5 minutes. Drain well and press to extract moisture. Coarsely chop the greens.
  • Heat the oil in a heavy skillet and add the garlic. Cook briefly and add the escarole, salt and pepper. Add the pepper flakes. Cook, stirring, about 4 minutes.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 58 milligrams, Sugar 0 grams

SAUTEED ESCAROLE



Sauteed Escarole image

This recipe for Sauteed Escarole provides a slightly sweet taste with an unbelievably silky texture. This Italian side dish is naturally vegan, gluten-free and delicious.

Provided by Maria Vannelli RD

Categories     Side Dish

Time 35m

Number Of Ingredients 6

1 head escarole (fresh, cleaned, trimmed and chopped)
3 tablespoons olive oil
3-4 cloves garlic (sliced)
pinch crushed red pepper (or more-according to taste)
salt to taste
lemon juice (optional)

Steps:

  • Set a large pot of salted water to boil.
  • Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.
  • Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.
  • Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.
  • If desired, add a pinch or two of crushed red pepper
  • Remove from heat.
  • By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.
  • Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.The oil might splatter a little so be careful.
  • Return the pan back to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid left, raise the heat to cook it off.
  • Finally, season with salt and pepper to taste.
  • Transfer to a serving dish and if desired serve with lemon wedges.

Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 9 g, Protein 3 g, Fat 21 g, Sodium 51 mg, Fiber 7 g, SaturatedFat 3 g, Sugar 1 g

ESCAROLE AND BEANS



Escarole and Beans image

Sauteed escarole and white beans with garlic, olive oil and chili flakes.

Provided by James

Categories     Side Dish

Time 20m

Number Of Ingredients 7

1 head escarole (end removed, washed, and cut into 2" ribbons)
1 16 ounce can of cannellini beans
6 cloves garlic (sliced)
1/4 cup olive oil
1/4 cup extra virgin olive oil
1 tsp kosher salt
1/2 tsp chili flakes

Steps:

  • Rough chop 6 cloves of garlic. Chop off and discard end of escarole. Cut escarole into 2" ribbons. Clean well to remove grit and dirt by either soaking in water (with multiple water changes) or via a salad spinner.
  • In a large pan saute the garlic until golden (approximately 3 minutes) in a 1/4 cup of olive oil over medium heat. To the pan add the cleaned escarole, stir to coat, then add 3 ounces of water and cover.
  • After 7 minutes of steaming, remove lid and add a 1/2 tsp of chili flakes and 1 tsp of kosher salt. Give it a stir to thoroughly incorporate and cook for 2 more minutes.
  • Add the well drained and rinsed cannellini beans and gently mix them throughout. Cook a couple more minutes until heated through. Taste test and adjust salt or chili flakes if required. Remove escarole and beans from heat and add a healthy drizzle of extra virgin olive oil to finish the dish. Enjoy!

Nutrition Facts : Calories 343 kcal, Carbohydrate 23 g, Protein 8.4 g, Fat 25.5 g, SaturatedFat 3.7 g, Sodium 654 mg, Fiber 12.3 g, Sugar 1.2 g, ServingSize 1 serving

GARLIC AND OIL SAUTEED ESCAROLE



Garlic and Oil Sauteed Escarole image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1/2 cup flavored olive oil, recipe follows
4 garlic cloves, peeled and minced
1 recipe escarole, recipe follows
Salt and pepper, to taste
1 cup extra virgin olive oil
4 garlic cloves, peeled and crushed
2 large bunches escarole

Steps:

  • Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve.
  • Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water. Shake off excess water. In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat. Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process. When escarole is cool, drain well in a colander and pat dry.
  • TO MAKE GARLIC AND OIL SAUTE()EED ESCAROLE: Heat oil in a large, heavy sauteG pan over medium heat. Add garlic. Stir in the escarole and sauteG for 3 minutes or until hot. Season with salt and pepper and serve.

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS



Sauteed Escarole with Garlic and Cannellini Beans image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained

Steps:

  • In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

SAUTéED ESCAROLE



Sautéed Escarole image

Categories     Escarole

Yield serves 4

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
4 garlic cloves, crushed and peeled
3 anchovy fillets
1 large bunch escarole, about 1 pound, leaves trimmed, separated, and washed
1/4 teaspoon kosher salt, plus more as needed
1/4 cup pitted oil-cured black olives

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.
  • Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. Stir in the olives. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8 to 10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and re-cover.
  • Once the escarole is wilted and tender, uncover and cook for another minute or two to evaporate any excess liquid. Season with salt (keeping in mind that the anchovies and olives contain salt), and serve warm.

SAUTEED ESCAROLE WITH GARLIC



Sauteed Escarole with Garlic image

When sautéed in olive oil, escarole needs little more than a bit of garlic and a touch of salt and pepper to make a satisfying side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1/4 cup extra-virgin olive oil
3 cloves garlic, sliced 1/8 inch lengthwise
1 large head escarole, leaves separated
3/4 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper

Steps:

  • Heat oil in a large high-sided skillet over medium-low heat. Add garlic; cook, stirring occasionally, until pale golden, about 2 minutes. Add escarole, salt, and pepper. Raise heat to high; cook, stirring occasionally, until escarole is soft and white parts are tender, 6 to 8 minutes. Season with salt, if desired. Serve immediately.

Tips:

  • Choose fresh escarole: Look for leaves that are deep green and crisp, with no signs of wilting or yellowing.
  • Wash the escarole thoroughly: Rinse the leaves under cold water to remove any dirt or debris.
  • Remove the tough center ribs: Cut the leaves away from the center ribs, which are tough and bitter.
  • Use a large skillet: This will allow the escarole to cook evenly without overcrowding.
  • Don't overcrowd the skillet: If you add too much escarole to the skillet, it will steam instead of sauté.
  • Cook the escarole over medium heat: This will help to prevent the leaves from burning.
  • Stir the escarole frequently: This will help to ensure that the leaves cook evenly.
  • Season the escarole to taste: Add salt, pepper, and other seasonings to taste.
  • Serve the escarole immediately: Escarole is best served hot, so don't let it sit around for too long before eating.

Conclusion:

Sautéed escarole is a simple but delicious dish that can be enjoyed as a side dish or as a main course. It is a good source of vitamins and minerals, and it is also a low-calorie food. If you are looking for a healthy and flavorful way to cook escarole, then sautéing is a great option.

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