Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light November 2012

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Johnny Autry; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

80 calories; fat 5.4g; saturated fat 0.8g; sodium 158mg.
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