Oven-Roasted Escarole

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!

Serves 4

Ingredients:

• 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

Method:

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!

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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).

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