Braised Escarole with Onions

Here’s a Paleo-friendly recipe from Nom Nom Paleo.


  • 1 large head of escarole (~2 pounds in all)
  • 3 tablespoons of butter
  • 1 onion, thinly sliced
  • 1 large garlic clove, minced
  • salt and freshly milled pepper
  • vinegar of your choice


  1. Separate the leaves of the Escarole, wash well, and roughly chop the leaves.
  2. Heat the butter in a wide skillet over medium heat and sauté the onions until soft.
  3. Throw in the garlic and stir around for ~ 30 seconds and then dump in the escarole (damp greens are good). Lightly salt the greens and onions and cook covered until the greens are wilted and tender (~12-15 minutes). Season with salt and pepper and add a splash of your favorite vinegar.
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