Swamp Bottom Greens (Escarole Sauteed with Garlic and Crushed Red Pepper)

Total Time:
17 min
Prep:
10 min
Cook:
7 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons minced garlic
  • 1/4 teaspoon crushed red pepper
  • 2 heads escarole, about 1 1/2 pounds total, rinsed and cut into 1-inch slices crosswise
  • 1 cup chicken broth
  • 3/4 teaspoon kosher salt
  • 1/2 lemon, juiced, for serving, or to taste
  • Extra-virgin olive oil, for drizzling, optional
Directions

Heat the olive oil in a large saute pan and, when hot, add the garlic and crushed red pepper and cook, stirring, until garlic is fragrant; do not allow the garlic to brown. Add the escarole, chicken broth, and salt and cover the pan. Cook until wilted, about 2 minutes. Uncover pan and continue to cook, stirring, until cooking juices are nearly evaporated and escarole is tender, 2 to 4 minutes. Taste and reseason, if necessary. Serve drizzled with lemon juice, to taste, and extra-virgin olive oil if desired.


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