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Swamp Bottom Greens (Escarole Sauteed with Garlic and Crushed Red Pepper)

  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings


  • 2 tablespoons olive oil
  • 1 ½ tablespoons minced garlic
  • ¼ teaspoon crushed red pepper
  • 2 heads escarole, about 1 ½ pounds total, rinsed and cut into 1-inch slices crosswise
  • 1 cup chicken broth
  • ¾ teaspoon kosher salt
  • Juice of ½ a lemon, for serving, or to taste
  • Extra virgin olive oil, for drizzling, optional


  • Heat the olive oil in a large sauté pan and, when hot, add the garlic and crushed red pepper and cook, stirring, until garlic is fragrant; do not allow the garlic to brown. Add the escarole, chicken broth, and salt and cover the pan. Cook until wilted, about 2 minutes. Uncover pan and continue to cook, stirring, until cooking juices are nearly evaporated and escarole is tender, 2 to 4 minutes. Taste and reseason if necessary. Serve, drizzled with lemon juice to taste and extra virgin olive oil if desired.

Recipe Details