Sauteed escarole with garlic

[sharethis]

By Dr. Ronald Hoffman

Here’s a thoroughly Italian technique for softening this leafy green’s bitter edge. It’s excellent served with roast chicken or grilled veal chops.

ts_escaroleServes 4

1 large head escarole (about 1 pound)
2 1/2 tablespoons extra-virgin olive oil
5 large cloves garlic, sliced paper-thin

  1. Remove the core from the escarole. Cut the escarole into 1 1/2” pieces. Wash the escarole well in a colander under cold running water. Dry thoroughly.
  2. In a very large nonstick skillet with a cover, heat the oil over medium heat. Add the garlic and cook until just soft, without browning it at all.
  3. Add the escarole (it will wilt considerably), salt, and freshly ground black pepper. Cook over high heat, stirring constantly, for 1 to 2 minutes. Reduce the heat to medium and cover the skillet. Cook until the escarole is soft but still retains its shape, 10 to 15 minutes. Serve immediately.

Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.
ORDER LOW CARB 1-2-3 from AMAZON.COM

Related Recipe

Facebook Twitter YouTube RSS Stitcher Apple Podcasts

  • Estrogen dominance syndrome

    Though we think of declining estrogen as the hallmark of menopause, it's actually common for…

  • Ulcers
    Ulcers

    Up to 12 percent of Americans have ulcers at some point in life. Peptic ulcers…

  • Gallbladder disease

    Gallbladder disease is a modern illness. An estimated 20 million Americans have gallbladder disease. The…

featured product


Propax with NTFactor® is a complete nutritional system, including vitamins, minerals, amino acids, essential fatty acids, and antioxidants, provided in one simple package.

Propax with NTFactor® does all this with no herbs, stimulants, or alkaloids. Containing no binders or fillers, the tablet base is made of food and food extracts only.

  • Reduces fatigue by over 40%
  • Repairs cellular damage
  • Reverses the effects of aging

More...

TWITTER