Escarole with Vinegar and Oil
PersonalPoints™ per serving
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.
1½ cup(s), sliced
4 medium clove(s), minced
1 pound(s), trimmed, cut into 1-inch wide strips (1 head; about 14 cups)
¼ tsp, freshly ground
- 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.
- Add garlic; cook, stirring, until slightly golden, about 1 minute.
- 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.
- Remove from heat and stir in vinegar, salt and pepper.
- Yields about 3/4 cup per serving.
For a little spice, stir in some hot pepper flakes. And toss in some chunks of cooked potatoes or white beans for a heartier side dish.