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Photo of Escarole Sauteed with Black-eyed Peas by WW

Escarole Sauteed with Black-eyed Peas

3
0
0
SmartPoints® value per serving
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

Garlic clove(s)

4 clove(s), medium, 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

Table salt

⅛ tsp, or to taste

Black pepper

⅛ pinch, or to taste

Hot pepper sauce

⅛ tsp, 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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