Sautéed Escarole with Lemon & Pecorino
1
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
Try a new side dish tonight with this bright and flavorful Italian-inspired side dish. This slightly bitter greens of escarole are often overlooked but cooking it brings out its sweetness. Seasoning it with lemon and Pecorino makes for a wonderful side dish to roasted meats or smaller sized pastas and rice. 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.
Ingredients
Olive oil
1 Tbsp
Jarred minced garlic
1 Tbsp
Escarole
1½ pound(s)
Lemon zest
2 tsp
Table salt
½ tsp
Black pepper
⅛ tsp
Grated Pecorino Romano cheese
¼ cup(s)
Lemon
1 item(s), medium
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.
4
Yields about 2/3 cup per serving.
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