Photo of Sautéed Escarole with Lemon and Pecorino by WW

Sautéed Escarole with Lemon and Pecorino

1
1
1
Smartpoints value per serving
Total Time
20 min
Prep
14 min
Cook
6 min
Serves
6
Difficulty
Easy
This slightly bitter green is often overlooked. Cooking escarole brings out its sweetness. Season it with lemon and Pecorino for a wonderful side dish.

Ingredients

olive oil

1 Tbsp, extra-virgin, divided

minced garlic

1 Tbsp

escarole

1½ pound(s), rinsed well, torn into pieces

lemon zest

2 tsp

table salt

½ tsp

black pepper

tsp, freshly ground (or to taste)

grated Pecorino Romano cheese

¼ cup(s)

lemon(s)

1 item(s), cut into 6 wedges

Instructions

  1. Heat 2 teaspoon oil in a very large, deep nonstick skillet over medium heat. Add garlic; cook, stirring until fragrant, about 1 minute.
  2. Add escarole; cook, tossing with tongs, just until wilted and tender, about 4 minutes (add greens in batches if your skillet is not large enough).
  3. Remove from heat and stir in remaining teaspoon oil, zest, salt and pepper. Add cheese and toss; serve with lemon wedges. Yields about 2/3 cup per serving.

Notes

Escarole can be very gritty so make sure to soak and rinse the leaves well before using. If you don’t have Pecorino cheese, substitute a strong-flavored Parmesan.For a protein boost, stir in a can of cannellini beans (not included in SmartPoints value).

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