Braised Escarole with Tomatoes




I have been trying to add more greens to our meals.  Surprisingly, they are usually something Cam will easily eat. He loves spinach and kale, so I figured I would try escarole.  He didn’t care for it, but my husband and I loved it, so I decided to share it with you.

2015/01/img_8951.jpgI don’t know what I ever did before I had a seemingly endless supply of home-grown garlic. This was Transylvanian garlic, I have been very happy with the flavor.

2015/01/img_8948.jpgWe had this the other night to add some color and another texture to our cornmeal-crusted tilapia. It really was a nice, tasty dinner.



Braised Escarole with Tomatoes

Slightly adapted from Food Network Magazine

3 garlic cloves, sliced (from the garden)

1 Tbsp olive oil

1 large head escarole, chopped

Kosher salt

Red pepper flakes

14 oz can diced tomatoes

1/2 tsp dried oregano (from the garden)

Grated parmesan (optional)

Cook the garlic cloves in olive oil in a large pot over medium-high heat until golden. Add chopped escarole in batches, season with salt and red pepper flakes and cook until just wilted, 3 minutes.


Add the diced tomatoes and dried oregano and cook until the liquid is reduced, 7 minutes. Season with salt. Drizzle with olive oil and top with grated parmesan if you want.


Serve and enjoy!


Serves 4.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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