Spicy Escarole

Serves 4


  • 1 tablespoon grapeseed oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, thinly sliced
  • 1 bulb fennel, trimmed and thinly sliced crosswise
  • 1 small red onion, thinly sliced crosswise
  • 1 large head escarole, washed, tough stems removed and coarsely chopped
  • 1 sprig fresh oregano
  • Crushed red-pepper flakes
  • Coarse salt


  1. Place a large skillet over medium heat. Add oil, butter and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and caramelized, 10 to 15 minutes. Add escarole, oregano and crushed red-pepper; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.