SAUTÉED ESCAROLE

Escarole Salad 2.jpg

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

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ROASTED ZUCCHINI