Sautéed Escarole
Escarole is a versatile vegetable that serves up well with most meat, fish or poultry dishes.
Ingredients
2 heads escarole- cleaned and chopped
4 cloves garlic- chopped
Extra virgin olive oil
½ tbsp Salt
¼ tsp Black pepper
¼ tsp Red pepper flakes
1 lemon cut for squeezing
Directions
1. Cover the bottom of the skillet with the olive oil.
2. Add the chopped garlic, salt, black pepper and pepper flakes. Sauté till garlic is golden.
3. Add the chopped escarole. Drizzle more olive oil and sprinkle more salt.
4. Sauté till escarole is wilted. Taste and adjust seasonings.
5. Remove from heat and squeeze lemon juice over.
