Roasting is my go-to method for cooking veggies – so why should a head of escarole be any different?
I got the idea for roasting these greens from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets. In her version, she uses a head of radicchio but any chicory will do. Roasting mellows out the bitterness and also adds some nice crunchy bits.
Time to make Oven-Roasted Escarole!
- 1 large head of escarole, cut into quarters (or 3 heads of radicchio, cut in half lengthwise)
- 3 tablespoons of melted ghee or olive oil
- 1 tablespoon Sunny Paris seasoning
- Kosher salt
- Freshly ground pepper
- Balsamic vinegar
I preheated the oven to 400 F and grabbed a 9×13″ glass baking dish. I coated the dish with ghee before putting the escarole in a single layer. I drizzled the remaining ghee over the top of the greens and seasoned with Sunny Paris, salt, and pepper.
I roasted the greens in the oven for 15 minutes before flipping them. After an additional 8-10 minutes, the escarole was finished – tender yet crunchy on the edges.
Before taking the dish to the table, I drizzled on some aged balsamic vinegar.
I can’t wait to roast some radicchio, too!
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) and Ready or Not! (Andrews McMeel Publishing 2017)!
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- Preheat the oven to 400 F and grab a 9x13" glass baking dish.
- Coat the baking dish in ghee or olive oil before putting the quartered escarole in a single layer.
- Drizzle the remaining ghee or olive oil over the top of the greens and season with Sunny Paris, salt, and pepper.
- Roast the greens in the oven for 15 minutes then flip them. Roast for another 8-10 minutes. The escarole is finished when it has blackened edges.
- Take the dish out of the oven and drizzle on aged balsamic vinegar.