Last October Ry and I went with his family to Greece. We visited Athens, Crete and Santorini. It was incredible. I was of course most excited to eat any and everything I could get my hands on, and I have to say the best food on the entire trip was found on the island of Crete. Cretian cuisine is ancient and based on eating locally. Think wild greens, lots of tomatoes and tons of locally grown olives and olive oil. Anywhere you look in Crete you’ll find an olive tree. They don’t mess around when it comes to olives. As a side note, don’t even think about comparing Italian olive oil to Cretan olive oil here, it won’t go over well.
Everything we ate in Crete was incredibly fresh and seasonal. The food was simple, no fuss, and made from all local ingredients, which I must say the Cretans are very proud of. Every meal we had involved incredible tomatoes, lots of olive oil and olives grown nearby, sides of super rich greek yogurt and a must for every meal were the boiled greens, or χόρτα (horta).
Every dinner included horta, it was a simple plate of gently boiled local greens covered in Cretan olive oil. The actual greens varied from location to location, some were mild, some were more bitter, it was slightly different at each meal. But always delish, which I’m sure was also partly because they were drowned in olive oil. Really good olive oil.
So to make my own at home, rather than boiling, I’m braising. It’s my new favorite way to cook greens, softened, then drowned in olive oil, it’ll make anything taste good honestly, but it’s a really great way to cook greens. Those Greeks know what they’re doing.
You can do this with any green, or really any veg you want. I particularly like this with bitter greens like chickories, dandelion greens, radicchio even, but you can go more mild with Swiss chard, spinach or kale. Just cook till tender, generously season with salt and then cover with the best olive oil you can get a hold of. We also like a nice squeeze of fresh lemon, brightens everything up. So, SO good!
As a side note, don’t even think about comparing Italian olive oil to Cretan olive oil here, it won’t go over well.
Braised Escarole Recipe | Greek-Inspired Greens with Garlic and Lemon
Braised escarole is a simple, Mediterranean-inspired dish where escarole – that delicious, slightly bitter leafy green – is cooked gently in olive oil with garlic until tender. The dish is finished with a squeeze of fresh lemon juice and more olive oil, making it a vibrant and flavorful side perfect for any meal. This recipe takes inspiration from the traditional Cretan way of preparing greens, but it’s just as versatile with other leafy greens.
Ingredients You’ll Need
- Escarole: The star of the show. Make sure it’s cleaned thoroughly to remove any sand or dirt.
- Olive oil: Use the best quality you can find – it’ll make a huge difference.
- Garlic: Crushed to infuse the oil with flavor.
- Lemon: Freshly squeezed at the end right before serving.
- Salt: For seasoning.
This short ingredient list makes it easy to whip up a healthy, flavorful side dish that feels fancy but takes almost no time.
How to Cook Escarole
- Prep Your Greens
First things first, make sure your escarole is really clean. Greens can hide lots of sand and dirt, so give them a good soak in cool water and pat them dry. - Sauté the Garlic
In a large pan, heat enough olive oil to coat the bottom over medium heat. Add the crushed garlic cloves and let them turn slightly golden. This will infuse the oil with delicious garlicky flavor. - Add the Escarole
Chop the escarole and add it to the pan. It’ll sizzle as it hits the oil. Cover the pan to trap the steam, letting the greens cook for about 3 minutes. - Toss and Finish Cooking
Toss the greens to cook them evenly, season generously with salt, and cook for another 3 minutes until tender. - Serve
Remove the greens from the pan and place them on a serving dish. Drizzle with lots of olive oil, a squeeze fresh lemon juice over the top, and enjoy!
Tips for Cooking Greens
Substitutions
If you don’t have escarole, you can use other greens like dandelion greens, Swiss chard, spinach, or kale. Adjust cooking times based on the thickness, or sturdiness, of the greens.
Season Generously
Bitter greens love salt, so don’t be shy! The salt will balance out any excess bitterness and so will a nice bit of acid like fresh lemon juice or a splash of vinegar.
Use High-Quality Olive Oil
This dish relies on the flavor of the olive oil, and uses quite a bit, so pick one you like.
Pair with Protein
Braised escarole pairs wonderfully with grilled chicken, fish, or even a hearty bowl of lentils.
FAQs About Escarole
What is Escarole?
Escarole is a bitter leafy green that’s part of the chicory family which includes some other leafy vegetables like radicchio and endive. Commonly used in Mediterranean cuisine, escarole is a versatile ingredient that can be enjoyed raw in salads, sautéed, braised, or added to soups and stews. It’s particularly well-known as a main ingredient in Italian wedding soup.
What does escarole taste like?
Escarole has a slightly bitter taste. It’s related to some other bitter greens like radicchio, endive and chicory. It pairs very nicely with lots of rich olive oil and a squeeze of lemon to balance out the flavors.
Can I use other greens for this recipe?
Absolutely! This recipe works well with Swiss chard, kale, spinach, or even radicchio.
How do I clean escarole properly?
Escarole can be pretty sandy, so the best way to clean it is to chop it up, then add it to a big bowl of cool water. Rub off any sand or dirt. Let the escarole sit in the water for a moment and all that sand will sink to the bottom of the bowl. Then, gently lift out the greens, dry them if needed and you are ready to cook with them!
Serving Suggestions
Braised escarole is the perfect side dish for any Mediterranean-inspired meal. It pairs well with roasted chicken, grilled fish, or grilled lamb chops. I also love to serve it beautifully alongside a bowl of creamy hummus, some fresh pita, and a cucumber and tomato salad.
Braised escarole has quickly become one of my favorite side dishes. It’s simple, flavorful, and reminds me of our amazing trip to Crete. Whether you’re cooking for a crowd or just need a quick and healthy side, this recipe is a must-try!
Did you try this Braised Escarole recipe? Leave a comment below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Braised Escarole
Ingredients
- 1 head escarole well cleaned
- 3 tbsp olive oil
- 3 cloves garlic crushed
- 1 lemon
- salt
Instructions
- The most important thing I would recommend here is to make sure your greens are clean, like really clean. You wanna make sure not you’re not getting any sand in you final dish, that’ll ruin everything.
- Place a large pan on medium heat and add in enough olive oil to lightly coat the bottom. Add in your crushed garlic cloves and let them get slightly golden in the olive oil. You’re just trying to give the oil a bit of flavor here. Once they are slightly golden, you’re ready to add in your greens. Add all your chopped escarole in the pan, it’ll sizzle, then cover it. You want to trap all that steam. Let it cook for about 3 mins and then toss the greens a bit in the pan so everything is cooking evenly. Season with some salt and then let it cook for another 3 minutes until tender.
- Once the greens are done lift them out of the pan and place them on your serving dish, leaving the liquid in the pan, you don’t need that. The only thing left to do is top with a generous amount of really good olive and a squeeze of fresh lemon. Eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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2 thoughts on Braised Escarole
The escarole is so so green. Makes you want to add as a side to any fish, meat or poultry dish. Def going to use try this one. Maybe tonit if escarole is available at my market.
Well it was as delicious as the recipe sounded.
Only recommended addition to recipe…
Have some crusty bread to scoop it all up!!!
Bravo chef!