The Official Site of Businesses of
Arthur Avenue Known As LITTLE ITALY IN THE BRONX ™

Bronx Little Italy

Sautéed Escarole

Makes 4 Servings


  • 1 head escarole
  • 2 to 3 tablespoons extra- virgin olive oilPicture1
  • 4 to 5 garlic cloves
  • Salt and pepper to taste



Heat a medium pot of water over high heat for blanching and prepare a large bowl of ice water for shocking.

Trim and clean the escarole. Blanch it in the boiling water for about 1 minute. Remove and shock for 1 minute in ice water to set the color. Remove and drain. In a medium sauté the garlic cloves until deep brown on all sides, being careful not to burn them, about 4to 5 minutes. Chop the escarole and add to the pan. Stir for 1 minute and season with salt and pepper. Serve drizzled with additional olive oil.

Mailing Address
P.O. Box 580-203
Mt. Carmel Station
Bronx, NY 10458
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