Garlicky Braised Escarole with Red Pepper Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Garlicky Braised Escarole With Red Pepper Pressure Cooker Recipe


SERVES 3 to 4 – Cooker: 5- to 7-quart – Time: 1 minute at HIGH pressure

  • 1 head escarole (about 1 pound)
  • ¼ cup extra virgin olive oil, plus more for serving
  • 1 to 3 cloves garlic, to taste, chopped
  • ¼ teaspoon red pepper flakes
  • ½ cup water
  • sea salt and freshly ground black pepper


  1. Cut the root ends off the escarole and remove any unsightly outside leaves
  2. Rinse well
  3. Divide the head lengthwise into halves or thirds, depending on its size
  4. Discard the core
  5. Rinse in a colander with several changes of cold water, leaving the leaves a little moist but eliminating all excess water
  6. Cut the leaves across into 2-inch ribbons, then into bite-size pieces
  7. Place the oil and garlic in a 5- to 7-quart pressure cooker, then turn on the heat to medium-high and heat the oil until the garlic is fragrant and the oil just starts to sizzle around it; do not let the garlic brown
  8. Add the red pepper flakes and stir for 15 seconds
  9. Add the escarole and toss with the oil
  10. The leaves will be bulky at first, then begin to wilt
  11. Add the water
  12. Season to taste with salt and black pepper
  13. Bring to a simmer
  14. Close and lock the lid
  15. Set the burner heat to high
  16. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  17. Set a timer to cook for 1 minute
  18. Remove the pot from the heat
  19. Open the cooker with the Quick Release method
  20. Be careful of the steam as you remove the lid
  21. The escarole should be tender
  22. Simmer over medium heat (without pressure) to evaporate most of the liquid
  23. Taste and adjust the salt and pepper
  24. Serve hot drizzled with a little bit of oil

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