Sautéed escarole with lemon and pecorino
1 Tbsp, extra-virgin, divided
1½ pound(s), rinsed well, torn into pieces
⅛ tsp, freshly ground (or to taste)
Grated Pecorino Romano cheese
1 item(s), cut into 6 wedges
- Heat 2 teaspoon oil in a very large, deep nonstick skillet over medium heat. Add garlic; cook, stirring until fragrant, about 1 minute.
- 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).
- 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.