Braised Escarole with Garlic and Lemon

In a hurry? I’ve got you — recipe below.

There are certain vegetables that don’t ask for much attention — and escarole is one of them. But give it a little time in a warm pan with good olive oil, garlic, and a splash of broth, and it turns into something unexpectedly special.

Tender, silky, and gently bitter in the best way, this is the kind of dish that feels both rustic and quietly elegant. It’s simple enough for a weeknight, but it has that “something extra” that makes the whole meal feel more thoughtful.

This recipe is inspired by a simple braised escarole dish from Chef Tyler Florence. What drew me to it was its restraint — just a handful of ingredients and a technique that lets the escarole soften and mellow naturally.

I’ve kept that spirit intact while making a few adjustments that better suit my kitchen. Instead of water, I use homemade bone broth to add richness and depth. I also swapped the sugar for a monk fruit–allulose blend, which balances the bitterness without adding refined sugar.

One important tweak came from experience: the original uses more liquid, but I found the escarole ended up too brothy. Reducing the amount creates greens that are tender and flavorful rather than soupy.

This has become one of those quiet staples I come back to often — especially when I want something nourishing that doesn’t feel heavy.

From my “forgotten, now found” notebook to your kitchen.— Amy

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Simple Braised Escarole with Garlic & Lemon

Servings: 4

Prep Time: ~15 minutes

Cook Time: ~25 minutes

Total Time: ~40 minutes

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What You’ll Need

• 1 head escarole (about 1 pound), leaves separated, washed, and sliced into ribbons

• ¼ cup extra-virgin olive oil

• 1 tablespoon unsalted butter

• 4 garlic cloves, thinly sliced

• ½ teaspoon red pepper flakes

• 2 bay leaves (I use fresh!)

• ½ lemon, thinly sliced

• ¾ cup homemade bone broth (or chicken broth)

• Pinch monk fruit–allulose sweetener

• Kosher salt and freshly ground black pepper

Let’s Cook

1. Place a large, deep skillet over medium heat. Add the olive oil and butter and let them melt together.

2. Stir in the sliced garlic, red pepper flakes, bay leaves, and lemon slices. Cook for about 2 minutes, stirring gently, until fragrant.

3. Add the sliced escarole and toss to coat it in the garlicky oil. Cook for 2–3 minutes, until the greens begin to wilt and reduce in volume.

4. Sprinkle in a pinch of monk fruit–allulose sweetener, then season with salt and freshly ground black pepper.

5. Pour in the bone broth, cover, and let simmer gently for about 20 minutes, until the escarole is tender.

6. Remove the lid and allow any excess liquid to reduce slightly if needed. Taste and adjust seasoning before serving.

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Why This Works

A few simple choices make this dish especially reliable:

Bone broth instead of water — adds depth and a subtle richness.

Balanced bitterness — lemon, garlic, and a touch of sweetener round everything out.

Reduced liquid — keeps the greens tender and flavorful, not soupy.

Slow braise — transforms escarole into something silky and mellow.

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What to Serve With It

This is one of those dishes that plays well with almost anything.

For a simple dinner

Roasted chicken thighs

Grilled sausage

Pan-seared white fish

For something a little more elevated

Crispy-skinned chicken over the greens

Roast pork or lamb

A soft-boiled egg and crusty bread

The escarole also works beautifully as a base — soaking up juices and tying everything on the plate together.

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Simple Roasted Chicken Thighs (Optional)

Preheat oven to 400°F.

In a small bowl, mix:

2 tablespoons olive oil

1 garlic clove, grated

Salt and pepper

Pinch Italian seasoning

Brush over bone-in chicken thighs and roast for 35–40 minutes, until crisp and cooked through.

Serve over the escarole so the juices mingle with the greens.

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Kitchen Tips

Wash thoroughly

Escarole can hide grit near the base — separating and rinsing each leaf makes all the difference.

Let it soften fully

The magic happens as the bitterness mellows during cooking. Don’t rush it.

Adjust the liquid at the end

If it looks too brothy, uncover and let it reduce for a few minutes.

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Ingredient & Method Notes

Inspired by a braised escarole recipe from Tyler Florence.

In my kitchen, I’ve:

• Replaced water with homemade bone broth

• Used monk fruit–allulose instead of sugar

• Reduced the liquid for a more concentrated result

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Nutrition Estimate (Per Serving)

Calories: ~165

Protein: ~3g

Fat: ~14g

Total Carbs: ~7g

Fiber: ~3g