Recipe courtesy of Tyler Florence
Show: Food 911
Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.

Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Whole-Grain Pasta with Chickpeas and Escarole

Recipe courtesy of Food Network Kitchen

Beer-Braised Beef

Recipe courtesy of Nancy Fuller

Neely's Chickpea, Ham and Swiss Chard Soup

Recipe courtesy of The Neelys

Braised Escarole with Tomatoes

Recipe courtesy of Food Network Kitchen

Escarole or Radicchio Braised with Mint

Recipe courtesy of Michele Urvater

Braised Lamb Shanks with Escarole and Radicchio

Recipe courtesy of Giada De Laurentiis

Braised Celery

Recipe courtesy of Food Network Kitchen

Easy Chicken-Escarole Soup

Recipe courtesy of Food Network Kitchen

Pan Seared Braised Halibut in a Puttanesca Sauce Served with Gnocchi and Escarole

Recipe courtesy of Ralph Pallarino

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.