Wilted Escarole with Lemon and Garlic
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.
Recipe by Cooking Light December 2015
Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas
105 calories; fat 9.2g; saturated fat 1.3g; mono fat 6.6g; poly fat 1.1g; protein 2g; carbohydrates 5g; fiber 4g; iron 1mg; sodium 185mg; calcium 66mg.