Recipe courtesy of Food Network Kitchen
Total:
15 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Remove the tough outer leaves of the escarole and twist from the core, discard. Wash in a deep bowl filled with very cold water and swish around until all the dirt has rested on the bottom of the bowl. Lift the leaves from the bowl and spin dry in small batches in a salad spinner.

Heat the butter, oil, and pepper flakes in a skillet over medium-high heat. Add half the escarole and stir until just wilted. Add the remaining escarole and cook until softened but still has a little crunch. Season with the salt and serve.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

IDEAS YOU'LL LOVE

Gnocchi with Bacon and Escarole

Recipe courtesy of Food Network Kitchen

Wilted Escarole

Recipe courtesy of Alex Guarnaschelli

Wilted Escarole with Hazelnuts

Recipe courtesy of Food Network Kitchen

Wilted Escarole with Garlic, Lemon and Oil

Recipe courtesy of Rachael Ray

Wilted Escarole with Pine Nuts and Raisins

Recipe courtesy of Anne Burrell

Wilted Escarole and Red Onion

Recipe courtesy of Food Network Kitchen

Wilted Chard

Recipe courtesy of Food Network Kitchen

Wilted Spinach

Recipe courtesy of Steven T Magnin

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking