Braised Escarole with Garlic
This dish works because escarole is sturdier than spinach but more forgiving than kale. When you braise it, the leaves turn silk-like, soaking up the garlic-infused oil and any pan juices, creating a side that holds its own against roasted meats or creamy polenta.
Wash thoroughly and don't fear the volume
Escarole hides grit in its dense heart; rinse every leaf individually before chopping. It will look like a mountain in your colander, but it reduces to a fraction of its size once the heat hits it.
- Large heavy-bottomed skillet or Dutch oven
- Tongs
- Chef's knife
What goes in.
- 2 large headsescarole, leaves washed and roughly chopped into 2-inch pieces
- 4 tbspextra virgin olive oil
- 4 clovesgarlic, thinly sliced
- 1/4 tspred pepper flakes
- 1/2 cupchicken or vegetable stock
- to tastesea salt and cracked black pepper
Controlled reduction
Add the greens in batches if your pan is crowded. Do not salt the greens until they have collapsed by half, or you risk drawing out too much water too early, which steams the leaves into mush rather than searing them.
The method.
Heat the oil
Place the skillet over medium heat and add the olive oil. Once the oil shimmers, add the sliced garlic and red pepper flakes, cooking for 30 seconds until the garlic is fragrant but pale gold.
Wilt the greens
Add the escarole to the pan. Use tongs to toss the leaves constantly for 3-4 minutes until they have wilted down and turned a vibrant, deep green.
Braise
Pour in the stock. Cover the pan with a tight-fitting lid and reduce heat to low. Let it simmer for 8-10 minutes until the stems are tender when pierced with a fork.
Finish
Remove the lid and increase the heat to medium-high for 1-2 minutes to evaporate any excess liquid. Season with salt and pepper right before serving.
Other turns to take.
Anchovy-Forward
Add two oil-packed anchovy fillets to the skillet with the garlic, melting them into the oil before adding the greens.
Citrus Brightness
Finish the dish with a squeeze of fresh lemon juice just before plating to cut through the earthiness.
When it doesn't go to plan.
Discard any dark, mushy, or wilted outer leaves before you begin washing.
If you like a softer texture, add the greens while they are still soaking wet from the wash; the clinging water helps create the steam needed for a quick braise.
Use the sturdy light-green and white stems; they provide a necessary crunch that balances the softer leaf tissue.
The ones that keep coming up.
Can I use curly endive instead?
Yes, but curly endive is significantly more bitter and tougher than escarole. If you swap it, increase the braising time by 5 minutes and add a pinch of sugar to the pan.
Why is my escarole turning brown?
You likely overcooked it. Escarole should be a bright, saturated green. If it turns khaki or brown, you have cooked out all the structure and color.
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