Sautéed Escarole with Garlic
Serve this traditional Italian side dish with meats, fish or pasta-and-tomato dishes, and garnish with lemon wedges or a sprinkle of crisp-cooked pancetta or bacon.
Ingredients:
1 head escarole (3/4 to 1 pound)
2 1/2 to 3 teaspoons extra-virgin olive oil, divided
2 large cloves garlic, very thinly sliced
1/8 teaspoon crushed red pepper (optional)
1/8 teaspoon fine sea salt or table salt
Freshly ground black pepper
Instructions:
- Remove the core from the escarole and the tough center ribs from the leaves. Wash leaves well and cut into bite-size pieces. Pat leaves dry with paper towels or remove moisture using a salad spinner; set escarole aside.
- Add 2 teaspoons of the oil to a 12-inch nonstick sauté pan or skillet; heat over medium heat. Add the garlic and, if desired, the red pepper. Cook and stir for 30 seconds to 1 minute or until fragrant. Do not let the garlic brown.
- Add the escarole in batches to the skillet, tossing after each addition to coat the escarole with the oil. Cook, covered, over medium heat for 3 minutes. Uncover; cook and stir for 4 to 6 minutes or until the escarole is tender and the liquid has evaporated. Remove from heat; drizzle with the remaining 1/2 to 1 teaspoon olive oil and season with salt and black pepper. Serve immediately.
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Prep Time:
Start-to-Finish Time: 25 minutes
Yield: 3 servings or 1 1/2 cups
Nutrition Information
Per Serving (about 1/2 cup)
- Calories160 Calories from fat35
- Total Fat4 g
- Saturated Fat0.5 g
- Trans Fat0 g
- Cholesterol0 mg
- Sodium115 mg
- Total Carbohydrate4 g
- Dietary Fiber4 g
- Sugars0 g
- Protein2 g
- Exchanges:1 vegetable, 1 fat
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Published: 29 September 2009
