Grilled Escarole

Grilled Escarole

Cynthia 2

"A friend and I went to a very elite restaurant and ordered this off the menu. We loved it and asked for the recipe. It was a delicious surprise!!! Can't get enough. "
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


20 m servings 171 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Thoroughly wash and dry the heads of escarole, and trim the root ends and any unruly, floppy leaves from the tops of the escarole heads, leaving the heads intact. Split the heads in half lengthwise, and brush the cut side of each half with about 1/2 tablespoon of extra-virgin olive oil. Sprinkle the split heads with salt and pepper.
  3. Grill with cut sides down on the preheated grill until the escarole is wilted and has begun to brown, about 3 minutes.
  4. Sprinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing. Serve warm.



Outstanding! Love how the ends of the outer leaves become almost crispy while the rest of the halved head takes on a wilted texture but still has crunch. After taking it off the grill let it sit...

I can not acurately rate this recipe since I don't have a grill to cook the escarole on. I used an oven and the final result was edible but nobody else like it except me. Once I get my grill bac...

From the picture, the greens look more like Romaine lettuce. Either way, loved making this as a grilled Caesar Salad!

Delicious. Substitute Romaine and drizzle with home made Caesar Dressing - lots of anchovies. Grilled flavor brings out taste of dressing. A few sud ried tomatoes add depth

This is a classic in my home during the long fabulous Las Vegas grilling season. It's super easy, always delicious and goes with anything you've popped on the grill - steak, seafood, chicken, g...