Braised Escarole with Onions

Here’s a Paleo-friendly recipe from Nom Nom Paleo.

The post Braised Escarole with Onions appeared first on Suzie’s Farm.


1 large head of escarole (~2 pounds in all)
3 tablespoons of butter, olive oil or coconut oil
1 onion, thinly sliced
1 large garlic clove, minced
salt and freshly milled pepper
vinegar of your choice


Separate the leaves of the Escarole, wash well, and roughly chop the leaves.
Heat the butter in a wide skillet over medium heat and sauté the onions until soft.
Throw in the garlic and stir around for ~ 30 seconds and then dump in the escarole (damp greens are good). Lightly salt the greens and onions and cook covered until the greens are wilted and tender (~12-15 minutes). Season with salt and pepper and add a splash of your favorite vinegar.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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