Sauteed Escarole with Leeks

Sautéed Escarole with Leeks


  • 1/4 cup olive oil
  • 3-4 leeks (white and light green parts), cut into half-moons
  • 4 cloves garlic, sliced
  • 2 heads escarole, torn into 3-inch pieces (about 20 cups)
  • 1/4 teaspoon crushed red pepper
  • kosher salt and black pepper


Heat the oil in a large pot over medium-high heat. Add the leeks and garlic and cook, stirring often, until softened, 6 to 8 minutes.  Add the escarole, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing, until tender and beginning to wilt, 3 to 4 minutes.

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