Escarole with Vinegar and Oil
1
Points®
Total time: 23 min • Prep: 10 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
Sometimes you need a quick side dish to complete your meal. This one is basic, but still delightfully unexpected, and involves a typical Italian leafy green prepared in the style of the deep South, with a vibrant dose of vinegar added at the end to add brightness and tenderize. Somehow this super-quick saute feels a little fancy, given its rustic, farm-to-table vibe, but it can easily be dressed up more and made heartier with the addition of boiled new potatoes or a favorite white bean variety added to the skillet after the greens have softened.
Ingredients
Olive oil
2 tsp
Onion
1½ cup(s), chopped
Garlic
4 clove(s)
Escarole
1 pound(s)
Red wine vinegar
1 Tbsp
Table salt
¼ tsp
Black pepper
¼ tsp
Instructions
1
Heat oil in a large nonstick skillet over medium heat; add onions and cook, stirring often, until slightly golden and tender, about 6 to 8 minutes.
2
Add garlic; cook, stirring, until slightly golden, about 1 minute.
3
Stir in as much escarole as will fit in skillet, adding more as it cooks down. Cook over high heat, tossing until wilted and crisp-tender, about 2 to 4 minutes.
4
Remove from heat and stir in vinegar, salt and pepper.
5
Yields about 3/4 cup per serving.
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