Braised Escarole
Lovely green escarole braised with olive oil, garlic, red pepper, and lemon juice.
1 large head escarole
2 Tbsp. olive oil
1 clove garlic, minced
Pinch of red pepper flakes
Pinch of black pepper
Pinch of salt
Juice of ¼ of a lemon
Prepare the escarole – remove the core and separate the leaves. Place the leaves in a sink of cold water. Swish the leaves vigorously to loosen any sand. Let the leaves sit for a few minutes until the sand settles to the bottom of the sink. Remove the leaves and dry in a salad spinner or drain on a kitchen towel.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic, red and black pepper and sauté for about a minute being careful not to let the garlic burn. Add the drained escarole leaves and toss until the leaves are coated with oil and beginning to wilt. Reduce the heat to low, cover the skillet and braise for 4-5 minutes, stirring several times. Remove from heat and add the salt and lemon. Stir or toss to incorporate the salt and lemon juice. Serve immediately.
1 large head escarole
2 Tbsp. olive oil
1 clove garlic, minced
Pinch of red pepper flakes
Pinch of black pepper
Pinch of salt
Juice of ¼ of a lemon
Prepare the escarole – remove the core and separate the leaves. Place the leaves in a sink of cold water. Swish the leaves vigorously to loosen any sand. Let the leaves sit for a few minutes until the sand settles to the bottom of the sink. Remove the leaves and dry in a salad spinner or drain on a kitchen towel.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic, red and black pepper and sauté for about a minute being careful not to let the garlic burn. Add the drained escarole leaves and toss until the leaves are coated with oil and beginning to wilt. Reduce the heat to low, cover the skillet and braise for 4-5 minutes, stirring several times. Remove from heat and add the salt and lemon. Stir or toss to incorporate the salt and lemon juice. Serve immediately.