Braised Escarole

Ingredients

• 1 head escarole, about 1 1/2 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 Information

  • Nutritional analysis per serving (4 servings)

    121 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 1 gram protein; 3 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

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.
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.

15 minutes