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Escarole Sauteed With Garlic

Healthy.Eater's picture
Ingredients
  Escarole head 1 1⁄2 Pound, cored and rinsed
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Orange rind 1 Teaspoon, grated
  Orange juice 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
Directions

1 Shake the excess water from the escarole and tear the leaves in half.
In a 12 inch nonstick skillet, heat the oil over high heat until very hot but not smoking.
Stir in the garlic, orange rind, orange juice, pepper, and escarole.
Immediately lower the heat to moderate and cook, uncovered, stirring constantly, for 1 to 2 minutes or until the escarole has just wilted.
2 Transfer the escarole with tongsora for ktoa platter.
If necessary, boil the liquid remaining in the skillet for 1 to 2 minutes or until reduced to 1 tablespoon, then pourover the escarole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable
Interest: 
Healthy

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