The culinary journey often begins with a delightful surprise, and for me, it was a generous head of escarole from my weekly CSA box. This vibrant, leafy green immediately sparked inspiration, leading me to reach for a trusted kitchen companion: Deborah Madison’s acclaimed Vegetarian Cooking For Everyone. Despite my youthful experiments with vegetarianism now being a thing of the past, Madison’s recipes consistently offer fantastic ways to highlight the natural goodness of vegetables.
Her recipe for “Braised Escarole with Onion” immediately caught my eye. It promised simplicity and depth of flavor, exactly what I was looking for. I decided to put my own spin on it, opting for rich ghee instead of olive oil to complement the earthy notes of the escarole, creating a dish that’s both nourishing and incredibly satisfying. This humble green, often overshadowed by its more common counterparts, truly shines when prepared with care, transforming into a tender, subtly bitter, and wonderfully aromatic side dish that can elevate any meal.
Escarole, scientifically known as Cichorium endivia var. latifolium, is a member of the chicory family, closely related to endive and radicchio. Characterized by its broad, slightly curly outer leaves and paler, more tender inner leaves, escarole offers a unique flavor profile that balances a gentle bitterness with a refreshing crispness when raw. However, its true magic unfolds when cooked. Braising, in particular, mellows its bitterness, turning the leaves silky soft and infusing them with the savory notes of onion and garlic. It’s a versatile green, rich in vitamins A and K, folate, and dietary fiber, making it an excellent addition to a healthy diet.
This Braised Escarole with Onions recipe is a testament to the power of simple ingredients prepared thoughtfully. It’s an ideal side dish for a variety of mains, from roasted chicken or fish to a hearty steak, and even works beautifully as a light vegetarian meal when served with some crusty bread (if your dietary preferences allow). The ease of preparation, combined with the profound flavors, makes it a perfect weeknight dish or an elegant addition to a weekend feast. Let’s dive into how you can bring this delightful dish to your table.
Braised Escarole with Onions: A Simple & Flavorful Side Dish
This recipe serves 3-4 people and takes approximately 25 minutes to prepare from start to finish. Prep time is about 10 minutes, and cook time is around 15 minutes.
Recipe: Braised Escarole with Onions
Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Michelle Tam
Ingredients:
- 1 large head of escarole (~2 pounds in all)
- 3 tablespoons ghee or olive oil (ghee adds a rich, nutty flavor, while olive oil keeps it classic Mediterranean)
- 1 onion, thinly sliced (red or yellow onion works well, contributing sweetness)
- 1 large garlic clove, minced (or 2 smaller cloves for extra aroma)
- Salt (preferably Diamond Crystal kosher salt for its balanced flavor)
- Freshly ground black pepper
- Vinegar of your choice (red wine vinegar, apple cider vinegar, or a delicate white balsamic can brighten the dish)
Equipment:
- A wide, deep skillet with a lid
- Colander for washing greens
- Sharp knife and cutting board
- All of my recommended kitchen tools are listed here.
Method:
- Prepare the Escarole: Begin by carefully separating the leaves of the escarole head. Escarole can often harbor a surprising amount of mud and dirt, especially at the base of the inner leaves, so a thorough wash is essential. Rinse each leaf individually under cold running water, paying close attention to the crevices. Once clean, drain the leaves well in a colander, shaking off excess water. Then, coarsely chop the escarole into bite-sized pieces. Leaving the greens slightly damp after washing is beneficial, as the residual water will help create steam during braising.
- Sauté the Onions: Heat the ghee or olive oil in your wide skillet over medium heat. Once shimmering, add the thinly sliced onion. Sauté, stirring occasionally, for 5-7 minutes, or until the onions have softened considerably and become translucent. This slow sautéing process allows the onions to release their natural sugars, adding a foundational sweetness to the dish.
- Add the Garlic: Push the softened onions to one side of the skillet and add the minced garlic. Stir the garlic for about 30 seconds until fragrant. Be careful not to burn the garlic, as this can impart an unpleasant bitter taste.
- Combine with Escarole: Once the garlic is aromatic, add the chopped escarole to the skillet. It might seem like a lot of greens, but they will cook down significantly. Lightly salt the greens and onions at this stage.
- Braise the Escarole: Cover the skillet with a lid and reduce the heat to medium-low. Allow the escarole to cook, undisturbed, for approximately 12-15 minutes. During this time, the dampness from the washed greens will create steam, braising the escarole until it is beautifully wilted and tender. Check periodically to ensure it’s not sticking to the bottom.
- Season and Finish: Remove the lid. Stir the escarole and onions together. Taste and adjust seasoning, adding more salt and freshly ground black pepper as needed. Just before serving, add a splash of your favorite vinegar. The acidity of the vinegar brightens the flavors and provides a wonderful counterpoint to the richness of the ghee and the slight bitterness of the escarole.
Nutrition (Approximate per serving):
Calories: 124kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Fiber: 4g | Sugar: 1g
Nutrition information is automatically calculated and should only be used as an approximation.
Serving Suggestions and Recipe Variations
Braised escarole with onions is a remarkably versatile dish. For a simple yet elegant meal, serve it alongside roasted chicken, pan-seared scallops, or a perfectly grilled steak. Its savory, slightly bitter profile cuts through the richness of meats and complements the delicate flavor of seafood beautifully. You can also mix it into pasta dishes, stir it into risottos, or even use it as a flavorful base for a frittata or quiche.
Don’t be afraid to get creative with variations. A pinch of red pepper flakes added with the garlic can introduce a pleasant kick. For an extra layer of umami, try adding a tablespoon of nutritional yeast at the end, or a sprinkle of toasted pine nuts for texture (if not strictly paleo). A squeeze of fresh lemon juice can be used in place of vinegar for a brighter, more zesty finish. You could also experiment with different types of onions, such as sweet Vidalia onions for a milder flavor, or shallots for a more refined taste.
The Underrated Health Benefits of Escarole
Beyond its delicious flavor, escarole is a nutritional powerhouse. It’s low in calories but rich in essential vitamins and minerals, including vitamin K, which is crucial for blood clotting and bone health, and vitamin A, vital for vision and immune function. Its high fiber content aids digestion and promotes gut health, while antioxidants help combat oxidative stress in the body. Incorporating braised escarole into your diet is an easy and tasty way to boost your intake of nutrient-dense greens.
Frequently Asked Questions (FAQ)
- Is escarole very bitter?
- When raw, escarole has a noticeable, pleasant bitterness. However, the braising process significantly mellows this bitterness, transforming the leaves into a tender, savory side dish with just a hint of its characteristic flavor. The addition of sautéed onions adds sweetness, and a touch of vinegar at the end brightens the overall taste.
- Can I use other greens instead of escarole?
- While escarole’s unique texture and flavor are ideal for this recipe, you can certainly experiment with other hearty greens. Chicory, curly endive, or even robust spinach or kale can be braised using a similar method. Adjust cooking times as needed, as thinner leaves will wilt faster.
- How do I store leftover braised escarole?
- Leftover braised escarole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. It also makes a great addition to scrambled eggs or omelets the next morning!
This Braised Escarole with Onions recipe is more than just a side dish; it’s an invitation to explore the delightful simplicity of seasonal vegetables. It transforms a robust green into a comforting and deeply flavorful experience, perfect for any time of year. Whether you’re a long-time fan of escarole or discovering it for the first time, I encourage you to try this recipe and experience its understated elegance.
Looking for more recipe ideas? Head on over to my Recipe Index for a treasure trove of culinary inspiration. 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). Happy cooking!
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