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Dinner Challenge Part Two - Broccoli and Escarole

Posted in: Side Dishes, Low Fat, Mediterranean , Vegetables, Spring, Summer,


“Now it’s time to add some vegetables to the mix,” chef Laurie Lufkin explains.  In part two of this dinner challenge, Lufkin continues her Lemon Chicken with Broccoli and Escarole dinner by preparing pasta, broccoli, and escarole.  This dinner features two vegetable side dishes that enhance the overall flavor of the lemon chicken.  The entire dish, including the chicken, as well as the sauce Lufkin prepares in part three, is all completed in 30 minutes, for under 10 dollars.  The meal can also feed a family of four, but Lufkin explains it could possibly feed six. 

            The dish is put together with simple, but quality ingredients that give an explosion of flavor and nutrients.  Escarole is a type of lettuce.  It is rich in iron, calcium and potassium, and may help combat against osteoporosis, and prevent hypertension.

                Lufkin first starts the veggies by cutting a crown of broccoli into bite size pieces.  In a bowl, she drizzles olive oil, salt and crushed red pepper on the florets, before baking them 12-15 minutes, or until al dente.  Then, after tearing the escarole into manageable pieces, she sautés it in olive oil and salt to break it down a little bit.  See how the whole dish comes together in part three. 


Dinner Challenge Part Two - Broccoli and Escarole

1 12-ounce bag escarole

2 crowns broccoli

1-pound pasta

½ teaspoon salt

½ teaspoon pepper

1 teaspoon crushed red pepper

4-5 tablespoons olive oil


1. Begin by washing and chopping the escarole into manageable pieces.  

2. In a medium skillet, coat the bottom in olive oil and bring to a medium heat.  Dice 1 clove of garlic and begin got brown it. 

3. Add the chopped escarole to the skillet, and season with salt and pepper.  Mix the ingredients well. 

4. Cover the skillet and allow to sit for 5 minutes.  

5. Cut the florets off the broccoli crown so they are in bite size pieces.  

6. Place them in a bowl, and drizzle with olive oil, salt and crushed red pepper.   

About The Cook

Laurie LufkinHer mother and grandmother taught her to cook. She is teaching her daughter, 9-year-old Lilly, to cook, but the sensible checkered-apron imagery stops there when describing Essex resident Laurie Lufki

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