Photo of Escarole sauteed with black-eyed peas by WW

Escarole sauteed with black-eyed peas

Total Time
25 min
10 min
15 min
Escarole (wide, slightly curved leafy greens) cooks more quickly than some other dark greens, making it perfect for a quick, one dish weeknight meal. This comfort food saute goes from stove top to table in under half an hour. Southern flavors take center stage in this beans and greens bowl, and smoky, peppery black eyed peas get star treatment here. Their distinctive flavor marries perfectly with the escarole's slight bitterness, and a dash of bright red wine vinegar and hot peper sauce to finish the dish adds the perfect, traditional Southern kick before serving. Make a deeper dinner bowl out of this by layering the black eyed peas and greens atop rice or farro, and roll any leftovers into a wrap with hummus or cold cuts to enjoy as lunch the next day.


Olive oil

1 tsp


4 medium clove(s), thinly sliced


1 pound(s), washed and chopped

Cooked black eyed peas

15½ oz, rinsed and drained if canned

Red-wine vinegar

1 Tbsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Hot pepper sauce

tsp, or to taste


  1. In a large pot, heat oil. Cook garlic over very low heat until very soft.
  2. Stir in escarole and peas, increase heat to high and cook until escarole wilts.
  3. Stir in vinegar. Season with salt, pepper and hot sauce; serve. Yields about 2/3 cup per serving.