Sauteed Escarole with Parmesan and Toasted Pine Nuts

Sautéed Escarole with Parmesan and Toasted Pine Nuts

If you have some kind of wonderful sea salt, use it to season this escarole recipe after it’s cooked.

  • 1 large head escarole
  • 1 Tbsp. olive oil (use more or less, depending on your pan)
  • Pinch red pepper flakes (optional)
  • 2 Tbsp. pine nuts, toasted in dry pan
  • 1 Tbsp. Parmesan Cheese
  • Sea salt to taste


Cut escarole in half, cutting top-to-bottom through the core. Then lay flat on cutting board and cut off the core end, cutting about an inch above the core to cut off some of the thickest part of the leaves. After core is removed, slice escarole into ribbons just over an inch thick. Wash escarole if needed, and dry well.

Heat a small frying pan, add pine nuts and toast in dry pan until nuts start to slightly brown, shaking the pan all the time the pine nuts are toasting. (You will smell them just before they turn color, which is a signal that it’s time to turn off the heat or move the pan away.) This doesn’t take more than 2-3 minutes.

Heat a heavy non-stick pan over medium-high heat, then add olive oil (and red pepper flakes if using) and add escarole a handful at a time, turning over each time you add more. Sauté escarole turning about every minutes, until it’s slightly wilted but not completely soft, about 3-4 minutes.

Remove escarole to serving dish, season to taste with salt (preferably sea salt), sprinkle with parmesan and sprinkle pine nuts over. Serve immediately. This is best while still hot from the pan.

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