Name: Braised Escarole with Garlic and Lemon
Yield: 4 servings
Ingredients: 1 head escarole, about 1 pound; 1/4 cup extra-virgin olive oil; 1 tablespoon unsalted butter; 4 garlic cloves, sliced; 1/2 teaspoon red pepper flakes; 2 bay leaves; 1/2 lemon, cut in thin slices; 2 cups water or chicken broth; Pinch sugar; Kosher salt and freshly ground black pepper

Servings: persons

1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Pinch sugar
Kosher salt and freshly ground black pepper

1
Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems.
2
Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.
3
Place a large deep skillet over medium heat and add the olive oil and butter.
4
Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine.
5
Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes.
6
Sprinkle the escarole with a pinch of sugar and season with salt and pepper.
7
Pour in the water and cover the pan.
8
Simmer for 20 minutes until the escarole is tender.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Braised Escarole with Garlic and Lemon

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