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Home » Blog » Recipes » Oven-Roasted Escarole

Oven-Roasted Escarole

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Roasting is my go-to method for cooking veggies – so why should a head of escarole be any different?

A bunch of escarole.

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.

Seasoned escarole with spices and salt.

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.

Roasted escarole in an oven-safe dish.

Before taking the dish to the table, I drizzled on some aged balsamic vinegar.

Oven-Roasted Escarole in a plate.

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), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Plate of escarole roasted in the oven.
Print Recipe
4.50 from 8 votes

Oven-Roasted Escarole

Roasting is my go-to method for cooking veggies – so why should a head of escarole be any different? Roasting mellows out the bitterness and also adds some nice crunchy bits.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo, Vegan, Vegetarian, Whole30
Servings: 4
Calories: 124kcal

Ingredients

  • 1 large head of escarole cut into quarters
  • 3 tablespoon melted ghee or avocado oil
  • 1 tablespoon Sunny Paris seasoning
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • aged balsamic vinegar
US Customary - Metric

Instructions 

  • 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.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 124kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Fiber: 4g | Sugar: 1g
2

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