Paleo Recipes for Modern Day Cavemen

Sauteed Escarole with Chestnuts

I had a group dinner awhile back that included sauteed escarole with white beans that I thought was delicious.  To make a paleo version for my husband, I decided to substitute the white beans with roasted chestnuts and the results were terrific. The chestnuts neutralized the slight bitterness of the escarole with a sweetness of it’s own.  The picture didn’t turn out too well but I promise it’s tasty!

1 large head escarole 
5 oz roasted chestnuts
1/2 tablespoon minced garlic
2 tablespoons olive oil
salt and pepper

Clean your escarole and chop into 2-3 inch pieces.

In a large skillet, heat oil over medium. Add garlic and sautee for a couple of minutes. Stir in escarole and stir frequently. You will see the leaves wilt down quickly. After a few minutes, add in the roasted chestnuts (I like to buy the pre-roasted chestnuts from Gefen) .  Add in salt and pepper to taste, stir frequently for another 5 minutes until tender. Best served immediately and hot. Enjoy!

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3 thoughts on “Sauteed Escarole with Chestnuts

  1. This looks so good!! I am hosting a paleo food blogging event with the theme “winter greens” — I would LOVE to include a link to this. Would that be okay with you?

  2. This sounds delicious 🙂

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