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

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.