Wilted Escarole with Lemon and Garlic

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Wilted Escarole with Lemon and GarlicRecipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Escarole is transformed by heat, turning soft and mellow, with only a slight edge of bitterness. Swiss chard and mature spinach are also delicious cooked this way.

Serves 6 (serving size: about 1/2 cup)


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1 large head escarole, cored and separated into leaves (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 lemon wedges


Hands-on: 15 Minutes
Total: 25 Minutes

1. Bring a large saucepan filled with water to a boil. Stir in escarole. Cover and cook 3 to 4 minutes; drain.

2. Heat 3 tablespoons oil and garlic in a large skillet over medium-low heat 3 minutes or until garlic begins to sizzle. Add escarole; toss. Stir in salt and pepper. Cook 3 to 5 minutes. Place escarole mixture on a platter; drizzle with remaining 1 tablespoon oil. Serve with lemon wedges.

Created date

October 2015

Nutritional Information

Calories 105
Fat 9.2 g
Satfat 1.3 g
Monofat 6.6 g
Polyfat 1.1 g
Protein 2 g
Carbohydrate 5 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 185 mg
Calcium 66 mg