Lemony Sautéed Escarole

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
When cooked, escarole's sturdy leaves become melt-in-your-mouth tender. Sweet onion and tangy lemon are the perfect foil for its deliciously mild bitterness.

Ingredients

  • 1 tablespoon oil, olive, extra-virgin
  • 1/2 small onion(s), red
    thinly sliced
  • 2 pounds escarole
    halved lengthwise, cored, and cut crosswise into 2" strips (15 to 16 cups)
  • 1 medium lemon
    juiced (use 1 1/2 teaspoons)
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste

Instructions

  • 1

    Heat oil in a large skillet over medium-high heat. Add onion, reduce heat to medium, and cook until softened and lightly browned, about 3 minutes.

  • 2

    Increase heat to medium-high. Add escarole in batches, tossing each batch with tongs until wilted before adding the next, until all escarole is wilted, about 3 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper to taste. Serve hot.

  • Each serving is 1 cup.
Nutritional Information Amount Per Serving
  • Calories70
  • Total Fat4g
  • Saturated Fat0.5g
  • Sodium120mg
  • Carbohydrates8g
  • Dietary Fiber6g
  • Protein3g
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