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Escarole is a big ingredient in the Italian-American pantry, so one will see it frequently on an Italian-American table. Escarole has always been abundant in American markets, whereas the dark-green vegetables such as chicory and broccoli rabe made their appearance much later. The usual recipe for sautéed escarole is escarola strascinata, “dragged” in the pan with garlic and oil. In this rendition, the addition of anchovies and black olives make it more festive and give the dish more…

Escarole is a big ingredient in the Italian-American pantry, so one will see it frequently on an Italian-American table. Escarole has always been abundant in American markets, whereas the dark-green vegetables such as chicory and broccoli rabe made their appearance much later. The usual recipe for sautéed escarole is escarola strascinata, “dragged” in the pan with garlic and oil. In this rendition, the addition of anchovies and black olives make it more festive and give the dish more…

Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.

Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.

What's Cookin' Italian Style Cuisine: Italian Utica Rome Upstate NY Greens Sauteed Escarole Recipe

What's Cookin' Italian Style Cuisine: Italian Utica Rome Upstate NY Greens Sauteed Escarole Recipe

Sauteed Greens with White Beans and Garlic recipe.  This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale, and broccoli rabe.

Sauteed Greens with White Beans and Garlic recipe. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale, and broccoli rabe.

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