Swamp Bottom Greens (Escarole Sauteed with Garlic and Crushed Red Pepper)

1. 1

   Heat the olive oil in a large saute pan and, when hot, add the garlic and crushed red pepper and cook, stirring, until garlic is fragrant; do not allow the garlic to brown.

2. 2

   Add the escarole, chicken broth, and salt and cover the pan.

3. 3

   Cook until wilted, about 2 minutes.

4. 4

   Uncover pan and continue to cook, stirring, until cooking juices are nearly evaporated and escarole is tender, 2 to 4 minutes.

5. 5

   Taste and reseason, if necessary.

6. 6

   Serve drizzled with lemon juice, to taste, and extra-virgin olive oil if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.