Sauteed Escarole

Scarole saltate

I love the sauteed escarole and I am glad to have also found this vegetable in a grocery store in Usa. With this recipe, you can cook the escarole as you like; I like the escarole less cooked and more crisp, so I cook it over medium-high heat just for a few minutes, while if I want more tender and well cooked escarole, I cook it on low heat until tender.

Preparation time: 5 minutes

Cooking time: about 20 minutes

Class: economy-very healthy

Serves 2

Ingredients:

Extra virgin olive oil, about 8 tbsp.

1 garlic clove, peeled and chopped

About 1 lb. (450g) escarole, clean

Salt to taste

 

Method:

Heat the oil in a large pan. Add the garlic and sauté. Add the escarole and cook over medium-low heat, stirring often, until tender. Season with salt and serve.

 

Escarole salad

Have you ever eaten the escarole?

Well, in Italy is pretty common in this season to eat escarole! There are several ways to eat escarole. You can eat raw escarole, in a salad, when the leaves are tender, sweet and light yellow. Many farmers tie the escarole heads with string when they are growing and are still in the ground to make them white-yellow and tender in the middle.
However, when the leaves of escarole are deep green, it is better to cook them, to reduce their bitter taste. The following is the simple method to make an escarole salad. Soon I will publish the recipe of the sauteed escarole!

 To make an healthy escarole salad:

Use only the white-yellow central leaves. Chop them and place into a bowl. Add a bunch of black olives and season with extra virgin olive oil, a pinch of salt and vinegar. Serve immediately.