Sautéed Escarole with Garlic and Olive Oil

Sautéed Escarole with Garlic and Olive Oil recipe videos

Sautéed Escarole with Garlic and Olive Oil is a simple, flavorful Italian side dish made by quickly cooking the leafy green escarole with sliced garlic in extra virgin olive oil, often finished with a squeeze of lemon or a pinch of red pepper flakes. It's a staple of Southern Italian cuisine, particularly in Campania, where it's known as 'scarola'.

🍽️ Nutrition at a glance

This dish is low in carbohydrates and protein, but relatively high in healthy fats from the olive oil. It's an excellent source of vitamins A, C, and K, as well as folate and fiber, with a typical serving containing roughly 150-200 calories.

Nutrition breakdown

Calories	85 kcal
Protein	2.5 g
Carbs	6 g
Fat	6 g
Fiber	3 g
Sugar	1 g
Sodium	120 mg
Potassium	350 mg
Vitamin A	5500 IU
Vitamin C	25 mg
Vitamin K	200 mcg
Calcium	100 mg
Iron	2 mg
Magnesium	30 mg
Folate	120 mcg

Per 1 cup (150 g) · estimated, varies by recipe

💡 What's interesting

Escarole is a member of the chicory family, known for its slightly bitter, complex flavor that mellows beautifully when cooked. Nutritionally, it's a powerhouse of antioxidants and its bitterness is due to compounds that can support digestion.