Sauteed escarole

If you've ever been to Upstate New York, you know Utica greens. If you haven't, well...you're missing out! This spicy, hearty dish is a staple of the upstate diet—and it's one of my favorite things to cook (and eat) during the colder months. They make for a great side dish but you can also enjoy them on their own as a light meal.

Cooking Italians - A side dish of fresh vegetables that turns out tasty and flavorful! Pan-fried escarole with olives and anchovies, perfect to serve with meat or fish main

Holiday dishes don't get any faster (and delicious) than this! All you need is 10 minutes to whip up this zesty veggie.

Tender bitter greens like escarole bridge the seasons when they're dressed up with something sweet (raisins), something tangy (capers) and something aromatic (garlic).

Here are the simple steps you take to cook sautéed escarole.

Italian Escarole is sautéed in extra virgin olive oil with garlic, then tossed with crunchy, toasted pine nuts and plump, sweet raisins. A nutritional powerhouse with amazing textures and flavors that comes together quickly in a few short steps. Enjoy this festive, vegan side dish for the holidays or any time of year!

Escarole and cannellini beans are sautéed in olive oil with garlic, crushed red pepper flakes, and parsley in this rich and creamy concoction.

With roasted potatoes, salty prosciutto, and spicy peppers, this specialty of sautéed escarole makes for a full-flavored side dish.

I think escarole is such an underrated green! It’s packed with nutrients, and when it’s cooked down, it turns soft and buttery. I love to cook it simply with some garlic and shallot to really let the flavor of the escarole shine through.

Utica New York is famous for their escarole in many restaurants. These are just a few of the recipes I learned along the way. Sauteed Escarole is delicious, don't miss trying these delicious greens!