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Sautéed Escarole

Image of Sautéed Escarole — Photo by Jessica Schupack

Servings

4

Prep Time

5 minutes

Cook Time

8-10 minutes

Fill your bowl with vibrant green shades of sautéed escarole, dotted with black peppercorns, white crystal salt and red chili flakes.

Author:

Chef Marc Murphy

Ingredients

4 heads of escarole
3 cloves garlic
2 oz capers
1 tsp Chef’s Best Friend
1 tsp Cobanero Chili Flakes
2 oz vegetable oil

Directions

Using a knife, cut the base off the escarole and separate the leaves. Thoroughly rinse and dry, then cut into smaller sections. Also, rinse and dry the capers.
Using a knife or mandolin, slice garlic into thin slices.
Place a large sauté pan over medium heat and add vegetable oil. Add sliced garlic, turn heat down to low, and lightly sauté until fragrant, about two minutes. Add capers and lightly sauté another minute.
Add escarole to pan, season with both spices, and cover the pan with a lid to finish cooking, approximately five minutes.

GET THE SPICES FOR THIS RECIPE

Marc Murphy Blends

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Easy-to-use, versatile, delicious everyday blends from Chef Marc Murphy.

Cobanero Chili Flakes - Burlap & Barrel

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A rare Maya variety of chili with a fierce, smoky heat and a lush, fruity aroma.

Chef's Collection

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6 or 12 of our favorite spices selected for the curious cook. Ships free.

Chili Collection

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All of our chilis, mild to hot, for the chili lover. Ships free.

Fundamentals Collection

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6, 9, 12 or 24 spices fundamental to any cook. Ships free.

how do we compare?		Supermarket	Fair Trade
Heirloom Spices	Yes	No	No
Fair Prices for Farmers	Yes	No	Depends on global commodity price
Time in Storage	None. We import spices at harvest	Up to 10 years	At least 1 year
Flavor Profile	Intense & fresh	Stale & bland	Inconsistent
Knows Farmers Names	Yes	No	Unlikely
Customer Service	Fast responses from real people!	No	There might be a 1-800 number?