Recipe found on

Makes 4 servings


1 head escarole, chopped and washed, some water left on leaves

2 – 3 cups of potatoes, such as Yukon Gold or other starchy type, boiled until just tender and sliced ¼ inch thick

1 small onion, cut into medium dice

1 Tablespoon butter

Oil as needed

Salt and pepper to taste

1 teaspoon fresh thyme, savory, or basil, chopped


Heat a large sauté pan over medium high heat. Coat pan bottom with oil, and when hot, add the butter. As soon as it stops foaming, swirl to mix in with oil and add the potato slices. Toss to coat evenly with oil/butter mixture, and season aggressively with salt and pepper. Cook, shaking the pan and tossing potatoes occasionally, until they are golden and crisp. Remove from pan and keep warm.

Add the onions to the pan and sauté until “clear”, adding oil if needed. Add herbs and toss to distribute. Add the escarole, combining with the onions and herbs, and season lightly. Cook until wilted.

Add the potatoes to the pan, combine with the escarole, and cook to heat through. Taste for seasoning, adjust if needed, and serve.