Sauteed Escarole


Preparation minutes
Cook time minutes
ServingsServes 2


  • 5 cups of Escarole, washed and chopped
  • 2 Cloves of Garlic, chopped
  • 1 Tbsp of Olive Oil
  • 3 Tbsp of Kalamata Olives, pitted and halved
  • 2 Tbsp of Pine Nuts
  • Pinch of Hot Pepper Flakes
  • Salt and Pepper to taste


    1) Blanch the escarole in boiling water for 1 minute, drain and set aside.

    2) In a medium skillet over medium heat, add the oil and garlic, cook for a few minutes or until the garlic becomes fragrant and lightly golden, add the pine nuts and hot pepper flakes and cook for a couple minutes or until the pine nuts turn a lovely golden color.

    3) Add the escarole, season with salt and pepper and cook for just a couple minutes.

    4) Add the black olives and turn off the heat. Enjoy!

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