Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Hands-on Time
15 Mins
Total Time
25 Mins
Yield
Serves 6 (serving size: about 1/2 cup)

Escarole is transformed by heat, turning soft and mellow, with only a slight edge of bitterness. Swiss chard and mature spinach are also delicious cooked this way.

How to Make It

Step 1

Bring a large saucepan filled with water to a boil. Stir in escarole. Cover and cook 3 to 4 minutes; drain.

Step 2

Heat 3 tablespoons oil and garlic in a large skillet over medium-low heat 3 minutes or until garlic begins to sizzle. Add escarole; toss. Stir in salt and pepper. Cook 3 to 5 minutes. Place escarole mixture on a platter; drizzle with remaining 1 tablespoon oil. Serve with lemon wedges.

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