Escarole Sauteed with Black-eyed Peas
0
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Escarole (wide, slightly curved leafy greens) cooks more quickly than some other greens, making it perfect for a quick, weeknight meal.
Ingredients
Olive oil
1 tsp(s)
Garlic
4 clove(s), large, thinly sliced
Escarole
1 pound(s), washed and chopped
Cooked black eyed peas
15½ oz, rinsed and drained if canned
Red wine vinegar
1 tbsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Hot pepper sauce
⅛ tsp(s), or to taste
Instructions
1
In a large pot, heat oil. Cook garlic over very low heat until very soft.
2
Stir in escarole and peas, increase heat to high and cook until escarole wilts.
3
Stir in vinegar. Season with salt, pepper and hot sauce; serve. Yields about 2/3 cup per serving.
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