Escarole Crostini Topping

Preparation info

  • Makes enough for


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About


  • 1½ to 2 pounds escarole, trimmed, cut, or torn into 1-inch pieces
  • Salt
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, crushed
  • Pinch of crushed red pepper, or more to taste
  • Freshly ground black pepper


    1. Prepare the escarole and set aside. Half-fill a large saucepan with water and bring to a boil. Add salt and stir in the escarole. Cook, stirring, until just tender, 3 to 5 minutes. Drain the escarole well, pressing on the escarole with the back of a spoon to remove excess moisture.
    2. Combine the olive oil, garlic, and red pepper in a large skillet. Heat over low heat just until the garlic begins to sizzle. Add the escarole all at once and stir to coat with the oil.
    3. Cook briefly over high heat to cook off some of the juices. Season with salt and black pepper to taste. Serve spooned onto crostini.