Escarole. Even its name has a lovely, round sound.  A member of the chicory family, cousin of endive, radicchio and frisée, escarole is underrated and underused. Quietly bitter, with some crunch, it is often paired with heartier fare. Here it is simply sautéed in olive oil with a fresh squeeze of lemon.


serves 2


½ head of escarole

pinch of sea salt

1 Tablespoon EVOO (Extra Virgin Olive Oil)

½ lemon


Process   Slice the lemon into wedges.   Remove about 8 leaves from the head of escarole and wash them well by immersing them in water.    IMG_5152

Chop them into small half-inch-wide sections.    IMG_5153 IMG_5154

Heat a cast iron skillet on a medium flame. Add the olive oil and immediately put in the chopped escarole. Use cooking chopsticks to sauté the greens until they are wilted but still bright green.   IMG_5156

Add a pinch of sea salt.  Plate the greens with a wedge of lemon for squeezing.

©Nancy Wolfson-Moche 2013