Lemony Sautéed Escarole

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
When cooked, escarole's sturdy leaves become melt-in-your-mouth tender. Sweet onion and tangy lemon are the perfect foil for its deliciously mild bitterness.


  • 1 tablespoon oil, olive, extra-virgin
  • 1/2 small onion(s), red
    thinly sliced
  • 2 pounds escarole
    halved lengthwise, cored, and cut crosswise into 2" strips (15 to 16 cups)
  • 1 medium lemon
    juiced (use 1 1/2 teaspoons)
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste


  • 1

    Heat oil in a large skillet over medium-high heat. Add onion, reduce heat to medium, and cook until softened and lightly browned, about 3 minutes.

  • 2

    Increase heat to medium-high. Add escarole in batches, tossing each batch with tongs until wilted before adding the next, until all escarole is wilted, about 3 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper to taste. Serve hot.

  • Each serving is 1 cup.
Nutritional Information Amount Per Serving
  • Calories70
  • Total Fat4g
  • Saturated Fat0.5g
  • Sodium120mg
  • Carbohydrates8g
  • Dietary Fiber6g
  • Protein3g
  • Cholesterol-
Share your reviews and comments

Healthy never tasted so good! Become a member to access all of our delicious recipes, weight-loss tools, expert advice from nutritionists and fitness coaches, community support, and much more!

We're no longer accepting new subscriptions to the South Beach Diet Online Program. If you have any questions, please email us at support@southbeachdiet.com or contact Customer Service at 1 888-625-8707.