Recipe courtesy of Grapes from California

Sautandeacute;ed Escarole with Bacon and Grapes

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1 large bunch escarole

1 tablespoon butter or olive oil

¼ cup minced shallot

1 clove garlic, minced

Pinch red pepper flakes (optional)

3 slices bacon, cooked crisp and crumbled

¾ cup green seedless California grapes

½ teaspoon salt

½ teaspoon freshly ground black pepper

juice of one small lemon (about 3 tablespoons)


  1. Chop the escarole into large pieces and wash well, discarding the hard core and any browned leaves. Drain. Heat a large, high-sided skillet or wok over high heat. Melt the butter and saute the shallot, garlic and red pepper flakes (if using) until aromatic, about 1 minute. Add the bacon and the escarole leaves. Toss and turn quickly as they sizzle and start to wilt, about 2-3 minutes. Add the grapes, salt, pepper and lemon juice and continue to cook until the escarole is just tender and the fruit is warmed through, about 2 minutes more. Turn out on to a platter and serve hot.