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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Toasted Garlic Escarole

Cooking Light NOVEMBER 2012

  • Yield: Serves 4 (serving size: about 2/3 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 80
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Sodium: 158mg
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Toasted Garlic Escarole Recipe

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