About this recipe: Great flavours in one dish - escarole, olives, lemon juice and capers. Serve as a side dish or with toasted bread, or even use to top a jacket potato. Makes two generous servings. If you can't find escarole, use curly endive.
Escarole, also called batavia, is similar to curly endive, but with broader leaves and less bitter in flavour. Escarole belongs to the chicory genus, along with frisée and Belgian endive.
Used different ingredients. This was absolutely fabulous! We decided to add a little slivered garlic and a few crushed red chillies to the oil just before the escarole for a bit more flavour. Nice and healthy, too! - 24 Jul 2008
I'm giving this recipe four stars for flavour, although I did add several cloves of chopped garlic, however, I'm giving "escarole" in general one star. My daughter had a similar dish at a friends and loved it, so she asked me to make it for her. I don't know what went wrong, but my escarole came out tough and chewy. I don't claim to be escarole savvy, but I certainly cooked it long enough. If anyone out there has any suggestions, I would certainly appreciate it because we honestly couldn't even finish it. Again, the flavours were great Tammy and I'll give this another try if I can find a way to tenderise the leaves. - 24 Jul 2008