Advertisement
Ingredients
1 head escarole, about 1 ½ pounds
Salt to taste if desired
3 tablespoons olive oil
2 teaspoons finely minced garlic
Freshly ground pepper to taste
¼ teaspoon dried hot red pepper flakes
Nutritional analysis per serving (4 servings)
1 gram carbs; 94 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut away and discard the white core of the escarole. Cut away and discard any tough stems. Cut the leaves crosswise in half. Drop the leaves in boiling water seasoned with a little salt. Let simmer 5 minutes. Drain well and press to extract moisture. Coarsely chop the greens.
- Step 2
Heat the oil in a heavy skillet and add the garlic. Cook briefly and add the escarole, salt and pepper. Add the pepper flakes. Cook, stirring, about 4 minutes.
Private Notes
Comments
My Nonna who grew up in Italy sauteed as directed here (by taste) and once escarole had right taste to it she would add a tad more (good imported) olive oil, heat to pop, and then stir in beaten egg, moving around pan with spatula until fluffy. Yum.
Boiling then sautéing produced mush, even though I only boiled the greens 3 minutes. Maybe a quick blanch is all that's needed to remove some of the bitterness.
Added : raisons, chickpeas,sugar...turns out to be a full meal
I added juice from 1/4 lemon before serving abd it brought the whole thing together
maybe I overcooked it during the sauté? Just ok.
My Nonna who grew up in Italy sauteed as directed here (by taste) and once escarole had right taste to it she would add a tad more (good imported) olive oil, heat to pop, and then stir in beaten egg, moving around pan with spatula until fluffy. Yum.