I got a big ass escarole in my CSA box last Friday, so I looked in my trusty copy of Deborah Madison’s Vegetarian Cooking For Everyone to see how best to tackle it. Yes, I’ll admit that when I was a misguided youth I went through a vegetarian phase but now I’m reformed.

Her recipe for “Braised Escarole with Onion” seemed simple enough so I cooked some up, subbing in ghee instead of olive oil.

Time to make Braised Escarole with Onions!

Serves 3-4

Ingredients:

  • 1 large head of escarole (~2 pounds in all)
  • 3 tablespoons of ghee or olive oil
  • 1 onion, thinly sliced
  • 1 large garlic clove, minced
  • salt and freshly milled pepper
  • vinegar of your choice

Equipment:

  • All of my recommended kitchen tools are listed here.
Method:

The first thing you need to is separate the escarole leaves and wash well (there can be lots of mud and dirt at the base of the inner leaves).  Drain and coarsely chop.

Heat the ghee in a wide skillet over medium heat and sauté the onions until soft.

Sliced onions sautéing in ghee in a cast iron skillet.

Throw in the garlic and stir around for ~ 30 seconds and then dump in the escarole (damp greens are good). Lightly salt the greens and onions and cook covered until the greens are wilted and tender (~12-15 minutes).  Season with salt and pepper and add a splash of your favorite vinegar.

Paleo and Whole30 braised escarole with onions on a plate.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Braised Escarole with Onions

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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings 4
I got a big ass escarole in my CSA box last Friday, so I looked in my trusty copy of Deborah Madison’s Vegetarian Cooking For Everyone to see how best to tackle it. Her recipe for “Braised Escarole with Onion” seemed simple enough so I cooked some up, subbing in ghee instead of olive oil.

Ingredients  

  • 1 large head of escarole ~2 pounds
  • 3 tablespoons olive oil or ghee
  • 1 onion thinly sliced
  • 1 garlic clove minced
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • vinegar of your choice
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Instructions 

  • The first thing you need to do is separate the escarole leaves and wash it well (there can be lots of mud and dirt at the base of the inner leaves).  Drain and coarsely chop.
  • Heat the ghee in a wide skillet over medium heat and sauté the onions until soft. Throw in the garlic and stir around for ~ 30 seconds and then dump in the escarole (damp greens are good).
  • Lightly salt the greens and onions and cook covered until the greens are wilted and tender (~12-15 minutes).  Season with salt and pepper and add a splash of your favorite vinegar.

Nutrition

Calories: 124kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Fiber: 4g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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