Grilled Escarole

Wedges of escarole are grilled until slightly charred, and then the leaves are sauteed with butter, garlic, and shallot. Serve Grilled Escarole as a simple side dish to rich meat or seafood dishes.


Makes 4 servings
Total time: 15 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes


1 head escarole
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 garlic clove, minced
1 shallot, chopped


1. Preheat grill to 350° to 400° (medium-high) heat. Cut escarole into quarters, leaving stem intact. Lightly brush escarole with oil, and sprinkle with salt and pepper.

2. Grill escarole, covered with grill lid, 1 to 2 minutes on each side or until leaves are slightly charred. Remove from grill. Cut escarole into large diamond shapes or long strips; remove and discard stem.

3. Melt butter in a large saucepan over medium heat. Add escarole, garlic, and shallot; sauté 2 minutes. Season with salt and pepper to taste.


David Bull, Congress Austin, Austin, Texas,

Southern Living

January 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note