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Prep Time: 7 Minutes Cook Time: 10 Minutes |
Ready In: 17 Minutes Servings: 4 |
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A nice fast but very healthy side dish using escarole - a wonderful green that grows so well in fall-winter-spring gardens down here. It is under utilized but tastes so good - much less bitter than many other winter greens. Fall greens other than collards who would well in this recipe as well (think curly endive, kale, black kale, bok choy, chard). This recipe is from Gregg Shiosaki of the Seattle Culinary Academy at Seattle Central Community College who offers this holiday recipe through The Seattle Times. I have escarole ready to try this out. Easily made vegan by substituting olive oil for the butter. Ingredients:
2 tablespoons butter |
1 head escarole, large (about 1 1/2 pounds) |
2 tablespoons garlic, minced |
salt, to taste |
pepper, to taste |
2 tablespoons lemon juice |
Directions:
1. Heat butter in a large saute pan and add escarole, a handful at a time, while stirring constantly.
2. Add the garlic and toss. Saute until bright green & just tender.
3. Season with salt and pepper and sprinkle with the lemon juice and serve.
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