Sauteed Escarole

"Escarole is a bitter green, I just love it. This is a good introduction if you never had it. The raisins sweeten it. The beans give it a nice richness. The vinegar cuts down the bitterness and the salty capers and anchovies makes for a dish with lots of flavor. The optional ingredients are for those that are not vegetarians. Do rinse the beans, anchovies and capers well to remove excess sodium."
photo by Oliver  Fischers Mo photo by Oliver  Fischers Mo
photo by Oliver Fischers Mo
Ready In:




  • Discard or trim any tough outer leaves.
  • Tear into bite sized pieces, wash and spin dry.
  • Soak the raisins in 2 tbsp warm water until soft, about 20 minutes.
  • Chop the anchovies into a paste.
  • Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes.
  • Add in beans, It's OK if they get mashed while stirring.
  • Stir in the escarole until it wilts.
  • Stir in all of the other ingredients and saute for about a minute.
  • Serve hot topped with grated cheese.

Questions & Replies

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  1. xgrlchef
    Great Jersey recipe Rita~ I served this with some cheese raviolis. Fast, tasty, good home cooking. Thanks!
  2. Oliver  Fischers Mo
    This recipe is fantastic! The beans make the dish creamy and the raisins add a little sweetness. I didn't have golden raisins so I used the regular ones and it turned out great. I also didn't have any capers and left out the anchioves. I will make this dish many times again!! Thanks!!!
  3. verbena
    Super! I just love bitter greens too, especially paired with white beans. I omitted the raisins because I'm not a big raisin fan but otherwise I made it just as instructed. I think the anchovies really add something special to the flavour so if you're a vegan you might replace them with some vegan worcheshire sauce. This is my new favourite "greens and beans" recipe! Thank you.
  4. sugarpea
    Rita L, the dish was everything you said. I would have given it 3 stars but Dh would give it 5 stars, so I'm compromising with 4. It's simply a matter of different personal tastes. Thanks for getting us to eat escarole.



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