Escarole with Vinegar and Oil

Total Time
23 min
10 min
13 min
Sometimes you need a quick side dish to complete your meal. This one is basic, but still delightfully unexpected, and involves a typical Italian leafy green prepared in the style of the deep South, with a vibrant dose of vinegar added at the end to add brightness and tenderize. Somehow this super-quick saute feels a little fancy, given its rustic, farm-to-table vibe, but it can easily be dressed up more and made heartier with the addition of boiled new potatoes or a favorite white bean variety added to the skillet after the greens have softened.


Olive oil

2 tsp

Uncooked onion(s)

1½ cup(s), chopped, sliced


4 medium clove(s), minced


1 pound(s), trimmed, cut into 1-inch wide strips (1 head; about 14 cups)

Red-wine vinegar

1 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground


  1. Heat oil in a large nonstick skillet over medium heat; add onions and cook, stirring often, until slightly golden and tender, about 6 to 8 minutes.
  2. Add garlic; cook, stirring, until slightly golden, about 1 minute.
  3. Stir in as much escarole as will fit in skillet, adding more as it cooks down. Cook over high heat, tossing until wilted and crisp-tender, about 2 to 4 minutes.
  4. Remove from heat and stir in vinegar, salt and pepper.
  5. Yields about 3/4 cup per serving.


For a little spice, stir in some hot pepper flakes. And toss in some chunks of cooked potatoes or white beans for a heartier side dish.