Baked Escarole Oreganata {Gluten Free, Vegan}

These past few weeks the temperature has been a little bit warm for the season.  I honestly thought that summer weather was here to stay despite the calendar creeping toward fall.  Slaving over the stove or making anything in the oven was ridiculously unappealing.  I don’t mind sweating to workout but not so much when I’m in the kitchen.  

Then, just as quick as the heat wave came, it left and all the sudden cool temps and rain took it’s place.  From the looks of the weather this past weekend, fall might just be making it’s grand entrance.  

Honestly, I am not complaining and it’s no secret that I LOVE fall and HATE hot weather.  Not only is running a heck of a lot easier but I can finally get back to cookin’ in the kitchen without feeling like I’m trapped in a sweat lodge.  

I know that the season is all about pumpkin right now (and you know I love me a Pumpkin Spice Coffee Smoothie) but for whatever reason lately I’ve also been escarole.  Yeah, I know it’s not a normal thing to crave but for me I equate it with comfort food.  The warm, crunchy bread-like component makes it perfect on cold days plus it’s super easy to whip up which makes it a great week night dish too! 

Give your greens a makeover with this Baked Escarole Oreganata recipe! This healthy Italian inspired side dish is easy to whip up on a weeknight and is also gluten free and vegan!

Escarole is a leafy green, a form of endive which as a slightly bitter taste.  While it can be used in salads, it is more commonly used to make what the Upstate, NY region refers to as Utica Greens.  It’s an Italian dish that uses escarole to create this wonderful spicy dish made with prosciutto, hot peppers, bread crumbs and cheese.  

You might also like:  Meatless Monday: Quinoa Fiesta Bowl!

Since it’s Meatless Monday, prosciutto is clearly not an option and honestly, I’m not really supposed to have cheese either so instead I made what you might consider the cousin of Utica Greens and topped it with oreganata.  

Baked Escarole Oreganata Recipe {Meatless Monday, Gluten Free, Vegan, Healthy Side Dish, Italian Recipe, Meatless Meal}

Oreganata is a classic Italian bread crumb and oregano topping that is pretty much used on whatever you can imagine: fish, clams, shrimp, asparagus, beans and in this case, escarole! 

Baked Escarole Oreganata Recipe {Meatless Monday, Gluten Free, Vegan, Healthy Side Dish, Italian Recipe, Meatless Meal}

Baked Escarole Oreganata Recipe {Meatless Monday, Gluten Free, Vegan, Healthy Side Dish, Italian Recipe, Meatless Meal}




  • 2 tbsp olive oil
  • 2 heads of escarole, chopped and washed
  • 2 yellow onions, chopped
  • 2 cloves of garlic, minced 
  • 1 cup gluten free panko bread crumbs
  • 2 sprigs of fresh oregano 
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • Sprinkle of red pepper flakes



  1. Preheat oven to 375.
  2. Heat oil in a large pan on the stove top then add in onions and garlic. Sautee until soft. 
  3. Add in escarole and sautee for another few minutes until lightly wilted. 
  4. In a small bowl mix together bread crumbs, fresh oregano, salt and pepper. 
  5. Transfer to a cast iron skillet or oven safe baking dish and top with bread crumb mixture.
  6. Place in oven and bake for approximately 20 minutes or until bread crumbs turn a golden brown color.
  7. Remove from oven and sprinkle red pepper flakes if desired. 
  8. Serve and enjoy! :)


Don’t forget to linkup with myself and Running on Happy if you have a meatless recipe to share! 



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You might also like:  Easy Vegan Buffalo Cauliflower Bites for Game Day

This post is linked up with Confessions of a Mother Runner  and A Whisk & Two Wands for Meatless Monday! 

This recipe originally appeared on this site in September of 2015. 


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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