Cooking Light NOVEMBER 2012
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.
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