Recipe courtesy of Gerry Klaskala

Spicy Escarole

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  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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1 large head escarole, rinsed

1 tablespoon oil

1/4 teaspoon red pepper flakes

Salt to taste


  1. Cut the escarole into 2-inch squares but do not dry. In a skillet set over moderately high heat, and heat oil, add pepper flakes, escarole, salt and cook, stirring, until wilted.;