Sautéed Escarole with Sun-Dried Tomatoes

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Escarole is a member of the endive family and it has big, dark green leaves with pale yellow inner leaves. My mother always reserved the inner leaves for salads. She would dress them with extra-virgin olive oil and freshly squeezed lemon juice, add a little salt, and that’s it! Escarole has a mild, slightly lemony flavor and it is rich in vitamin A and fiber.


  • 4 tablespoons extra-virgin olive oil
  • 6 large cloves garlic, sliced
  • 2 shallots, sliced
  • 2 medium yellow onions, cut in half, then into thin ribs
  • 2 sun-dried tomatoes, cut into thin strips
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon fennel seeds
  • Salt and pepper
  • 2 large heads escarole or chicory, well washed and coarsely chopped


    1. Heat the olive oil in a large, deep skillet over medium heat. Add the garlic, shallots, onions, and sun-dried tomatoes, the red pepper flakes, and fennel seeds. Sprinkle lightly with salt and pepper.
    2. Cook for about 5 minutes, stirring occasionally, until the onions have softened. Add the escarole, and sprinkle lightly with salt and pepper. Cover and cook for about 5 minutes, then using tongs, turn the escarole to coat with the oil. Cover and continue cooking for about another 10 minutes, stirring occasionally, until the escarole is tender to your liking. Taste for seasonings.