Wilted Escarole

Coastal Living

If escarole is unavailable, prepare this recipe with fresh spinach instead.

Makes 6 servings


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2 tablespoons olive oil
3 garlic cloves, chopped
1 large head escarole, torn (about 10 cups)
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper


Heat oil in a Dutch oven over medium-high heat. Add garlic; cook, stirring constantly, 1 minute. Add escarole; cook, stirring constantly, 3 minutes or until wilted. Add remaining ingredients, tossing gently.

Created date

November 2003