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Photo of Sautéed Escarole with Lemon & Pecorino by WW

Sautéed Escarole with Lemon & Pecorino

1
Points® value
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, extra-virgin, divided

Jarred minced garlic

1 Tbsp

Escarole

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

Lemon zest

2 tsp

Table salt

½ tsp

Black pepper

⅛ tsp, freshly ground (or to taste)

Grated Pecorino Romano cheese

¼ cup(s)

Lemon

1 item(s), medium, 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.
  4. Yields about 2/3 cup per serving.

Notes

For a protein boost, stir in a can of cannellini beans.

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