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Sautéed Escarole With Leeks

Sautéed Escarole With Leeks
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Serves 8| Hands-On Time: | Total Time:



  1. Heat the oil in a large pot over medium-high heat. Add the leeks and garlic and cook, stirring often, until softened, 6 to 8 minutes.
  2. Add the escarole, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing, until tender and beginning to wilt, 3 to 4 minutes.
By November, 2010

Nutritional Information

  • Per Serving
  • Calories 111
  • Fat 7g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 218mg
  • Protein 2g
  • Carbohydrate 11g
  • Sugar 2g
  • Fiber 5g
  • Iron 2mg
  • Calcium 96mg
What does this mean? See Nutrition 101 .

Quick Tip

Leeks can be gritty. To clean them thoroughly, halve the stalks, cut them into pieces, and swish them around in a bowl of cold water a few times. Lift them out with loosely cupped hands, change the water, and repeat until the water is clear.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.