ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Wilted Escarole with Lemon and Garlic

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.

Ingredients

  • 1 large head escarole, cored and separated into leaves (about 1 1/2 pounds)
  • 1/4 cup extra-virgin olive oil, divided
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 lemon wedges

Nutrition Information

  • calories 105
  • fat 9.2 g
  • satfat 1.3 g
  • monofat 6.6 g
  • polyfat 1.1 g
  • protein 2 g
  • carbohydrate 5 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 185 mg
  • calcium 66 mg

How to Make It

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

  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.