Sautéed Escarole with Lemon and Pecorino
- Total Time
This slightly bitter green is often overlooked. Cooking escarole brings out its sweetness. Season it with lemon and Pecorino for a wonderful side dish.
olive oil1 Tbsp, extra-virgin, divided
minced garlic1 Tbsp
escarole1 ½ pound(s), rinsed well, torn into pieces
lemon zest2 tsp
table salt½ tsp
black pepper⅛ tsp, freshly ground (or to taste)
grated Pecorino Romano cheese¼ cup(s)
lemon(s)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.