SAUTÉED ESCAROLE
ESCAROLE: There are so many ways to use this pleasantly bitter veggie: in a salad mix (above), braiseed, grilled or sautéed. Add it to soups and stews or use it in lieu of your traditional sandwich wrap. The unexpected extra: the abundance of fiber aids in digestion and weight loss. It’s extra special when spicy.
SAUTÉED ESCAROLE
INGREDIENTS
2 tablespoons extra virgin olive oil
2 cloves of garlic
1 teaspoon red pepper flakes
1 head of escarole, roughly chopped
Salt and freshly cracked pepper
1/2 cup of grated pecorino (for serving)
PREPARATION
Heat oil in a large saucepan over medium heat. Add garlic and cook until it is golden brown, about 2 minutes. Add red pepper flakes and gently stir.
Add half of the escarole. Season with salt. Cook until the escarole begins to soften, about 2 minutes. Add the remaining escarole and cook until edges begin to golden, about 3-5 minutes. Top with grated pecorino.
+ESCAROLE: AIDS IN DIGESTION, WEIGHT LOSS