Escarole with Vinegar and Oil
1
Points® value
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, sliced
Garlic
4 clove(s), minced
Escarole
1 pound(s), trimmed, cut into 1-inch wide strips (1 head; about 14 cups)
Red wine vinegar
1 Tbsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
