Grilled Escarole Recipe

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Grilled Escarole
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 159.23 Kcal (667 kJ)
Calories from fat 145.94 Kcal
% Daily Value*
Total Fat 16.22g 25%
Cholesterol 11mg 4%
Sodium 1328.45mg 55%
Potassium 320.23mg 7%
Total Carbs 3.44g 1%
Sugars 0.23g 1%
Dietary Fiber 0.08g 0%
Protein 4.45g 9%
Vitamin C 5.8mg 10%
Iron 0.1mg 0%
Calcium 78.8mg 8%
Amount Per 100 g
Calories 53.24 Kcal (223 kJ)
Calories from fat 48.8 Kcal
% Daily Value*
Total Fat 5.42g 25%
Cholesterol 3.68mg 4%
Sodium 444.19mg 55%
Potassium 107.07mg 7%
Total Carbs 1.15g 1%
Sugars 0.08g 1%
Dietary Fiber 0.03g 0%
Protein 1.49g 9%
Vitamin C 1.9mg 10%
Calcium 26.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
  • 5

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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