Wilted Escarole

1. 1

   Remove the tough outer leaves of the escarole and twist from the core, discard.

2. 2

   Wash in a deep bowl filled with very cold water and swish around until all the dirt has rested on the bottom of the bowl.

3. 3

   Lift the leaves from the bowl and spin dry in small batches in a salad spinner.

4. 4

   Heat the butter, oil, and pepper flakes in a skillet over medium-high heat.

5. 5

   Add half the escarole and stir until just wilted.

6. 6

   Add the remaining escarole and cook until softened but still has a little crunch.

7. 7

   Season with the salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.