When sauteed like this, bitter green escarole becomes buttery and delightfully slightly sweet. You may have to assure your vegan diners that there is no dairy in the dish! It makes for a delicious addition to soups and stews, and combined with meaty mushrooms and pungent onions, is a very satisfying savory dish.

Sauteed escarole can hold its own on any table – vegan to paleo. No need to tell the family that it is rich in folate, vitamin A, and fiber. 🙂

Here’s how!

Slice or chop escarole. Wash well.

In a pot of boiling water, cook escarole for 5-10 minutes, depending upon how tender you like it. Remove escarole from boiling water and set aside. If you like, you can immediately throw it into a bowl of ice water to retain the bright green color. Strain water from escarole.

Heat a saute pan with cooking oil. Add onion slices and mushrooms and cook til just about tender.

Add escarole and continue to cook and stir for a minute or two.

Add in minced garlic and cook until garlic is tender and well combined. Garlic tends to burn; I almost always add it during the last 5 minutes of cooking.

Salt and pepper, to taste. That’s it! Done and delicious!

Sauteed Escarole with Mushrooms

Ingredients

• Fresh escarole, 1 bunch
• 1-2 T cooking oil (we like coconut)
• 1/4 -1/2 onion, julienne (thinly sliced)
• 8 oz mushrooms, sliced
• 1 clove garlic, minced
• salt and pepper, to taste

Method

Slice or chop escarole. Wash well.

In a pot of boiling water, cook escarole for 5-10 minutes, depending upon how tender you like it. Remove escarole from boiling water and set aside. If you like, you can immediately throw it into a bowl of ice water to retain the bright green color. Strain water from escarole.

Heat a saute pan with cooking oil. Add onion slices and mushrooms and cook til just about tender. Add escarole and continue to cook and stir for a minute or two. Add in minced garlic and cook until garlic is tender and well combined.

Enjoy

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