Toasted Garlic Escarole

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Toasted Garlic EscaroleRecipe
Photo: Johnny Autry; Styling: Cindy Barr
Serves 4 (serving size: about 2/3 cup)


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1 1 1/2-pound escarole head
1 1/2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Cut a escarole head crosswise into 1-inch strips; place in a large bowl. Heat a small skillet over medium-high heat. Add olive oil; swirl to coat. Add garlic to pan; sauté 2 minutes or until golden. Remove pan from heat; add fresh lemon juice, kosher salt, and freshly ground black pepper, stirring to combine. Drizzle garlic mixture over the ­escarole; toss to coat.

Created date

October 2012

Nutritional Information

Calories 80
Fat 5.4 g
Satfat 0.8 g
Sodium 158 mg