Wilted Escarole with Lemon and Garlic

Name: Wilted Escarole with Lemon and Garlic
Total time: 25 min
Yield: Serves 6 (serving size: about 1/2 cup)
Ingredients: 1 large head escarole, cored and separated into leaves (about 1 1/2 pounds); ¼ cup extra-virgin olive oil, divided; 4 garlic cloves, thinly sliced; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 6 lemon wedges

Escarole is transformed by heat, turning soft and mellow, with only a slight edge of bitterness. Swiss chard and mature spinach are also delicious cooked this way.

By Domenica Marchetti

Recipe by Cooking Light December 2015

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:

15 mins

total:

25 mins

Yield:

Serves 6 (serving size: about 1/2 cup)

Nutrition Info

Ingredients

1 large head escarole, cored and separated into leaves (about 1 1/2 pounds)
¼ cup extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
½ teaspoon kosher salt
¼ teaspoon black pepper
6 lemon wedges

Directions

Step 1
Bring a large saucepan filled with water to a boil. Stir in escarole. Cover and cook 3 to 4 minutes; drain.

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Step 2
Heat 3 tablespoons oil and garlic in a large skillet over medium-low heat 3 minutes or until garlic begins to sizzle. Add escarole; toss. Stir in salt and pepper. Cook 3 to 5 minutes. Place escarole mixture on a platter; drizzle with remaining 1 tablespoon oil. Serve with lemon wedges.

Nutrition Facts

Per Serving:

105 calories; fat 9.2g; saturated fat 1.3g; mono fat 6.6g; poly fat 1.1g; protein 2g; carbohydrates 5g; fiber 4g; iron 1mg; sodium 185mg; calcium 66mg.

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