Before making this, I’d never so much as tasted a bite of escarole. I honestly didn’t even know what I was looking for when I headed to the fresh produce department, but I had a picture in my mind of something leafy and green, much like lettuce. Well, I was totally spot on. I did a little research because I was curious, and I discovered that escarole is actually a type of broad-leaf endive, although it’s less bitter than the tradiational form of endive usually served in restauraunts. The flavor of the escarole does have a tinge of bitterness, but in this recipe, when it’s mixed with some bright lemon juice and beautifully sautéed garlic, the flavor profile is amazing.
2 cups escarole, sliced into 1-inch strips [60 calories]
1 ½ tablespoons extra-virgin olive oil [180 calories]
4 garlic cloves, thinly sliced
1 ½ tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Yields 4 moderate portions, or 2 large portions
Calories per serving: 60
Heat a small skillet over medium-high heat and then add the olive oil, swirling to fully coat the pan. Add the garlic to the skillet when oil is nearly smoking, and quickly sauté until it turns golden brown, about 2 minutes. Don’t overcook the garlic, as it will take on a bitter, burnt flavor. Once garlic is sautéed, remove the pan from heat, add the lemon juice, salt, and pepper, stirring well to combine. Arrange sliced escarole in a large bowl, then drizzle with the garlic sauce and toss well. This goes deliciously with the Walnut and Rosemary Oven-Fried Chicken.
The original version of this recipe appeared in Cooking Light magazine, and being new to the world of escarole, we stuck right to the recipe. If I was to make it again, I might make about half as much more of the garlic and drizzle ingredients to properly coat the escarole leaves. The original can be found here
Toasted Garlic Escarole.