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Escarole Roma


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

5 minutes


4 servings


1  large head escarole

1  tablespoon  pine nuts

1  tablespoon  olive oil

2  cloves  garlic, crushed

1/4  cup  dry white wine

2  tablespoons  grated Parmesan cheese

*  salt and pepper, to taste


Wash and trim the escarole. Cut into wide slices across the leaves.

Toast pine nuts quickly in a large skillet over Medium heat, stirring often, until lightly golden. Remove nuts from pan and set aside.

Heat olive oil in same skillet over Medium-High heat. Add garlic and saute 30 seconds. (Use caution not to brown or burn the garlic as it will taste bitter.)

Add escarole to skillet. Toss 1 minute with the garlic and oil until the leaves begin to wilt. Pour wine over escarole. Cover skillet and cook 2 minutes. Remove from heat. Season with salt and pepper. Remove escarole to a serving dish and sprinkle with cheese and pine nuts.
Nutritional Information
No Nutritional Information Available

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