This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Get your grill going. If you’re using charcoal, you’re looking for a not-too-hot fire (I like to think of the coals as being “soft,” which is to say they should be halfway through burning). If you’re using a gas grill, set the heat to medium. If you’re using a grill pan indoors, set it over medium-low heat.
Step 2
Shake the escarole dry. Cut it lengthwise straight through the core into 4 wedges. Drizzle each wedge with plenty of olive oil, about 1 1/2 tablespoons per wedge, and season aggressively with salt. Grill the wedges, turning only once, until wilted and charred in spots, about 10 minutes altogether.
Step 3
Transfer the escarole to a serving platter, give it a healthy drizzle of olive oil, and scatter the olives over the top. Serve immediately.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
63 Best Grilled Vegetable Recipes for Barbecues and Beachside Bonfires
These recipes far surpass your basic grilled veggie skewers.18 Escarole Recipes For Soups, Salads, and More
Escarole is just as good raw as it is cooked. Here are 18 recipes that show its range.Escarole Can Do Anything Lettuce Can—If You Can Find It
Quickly wilted or left raw, escarole is a great pick for adding something green to your plate at the last minute. And you're probably looking right past it.
