Sauteed Lemon Escarole


Sauteed Lemon Escarole
Recipe type: Supper
Serves: 4
You probably haven't had escarole quite like this before. Escarole sauteed with red onions and a little lemon juice, make this a delicious and easy side dish to prepare with any meal.
  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, thinly sliced
  • 2 pounds escarole, halved lenghwise, cored and cut crosswise into 2 inch strips
  • 1 lemon, juiced
  • Sea salt and pepper to taste
  1. Heat oil in a large skillet over medium-high heat. Add onion, reduce heat to medium and cook until softened and lightly browned, about 3 minutes.
  2. Increase heat to medium-high heat. Add escarole in batches, tossing each batch with tongs until wilted before adding the next, until all the escarole is wilted, about 3 minutes.
  3. Remove from heat, stir in lemon juice and season to taste. Serve hot.
Complexity: Very easy

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