Recipe
Swamp Bottom Greens (Escarole Sauteed with Garlic and Crushed Red Pepper)
Ingredients
- 2 tablespoons olive oil
- 1 ½ tablespoons minced garlic
- ¼ teaspoon crushed red pepper
- 2 heads escarole, about 1 ½ pounds total, rinsed and cut into 1-inch slices crosswise
- 1 cup chicken broth
- ¾ teaspoon kosher salt
- Juice of ½ a lemon, for serving, or to taste
- Extra virgin olive oil, for drizzling, optional
Directions
Heat the olive oil in a large sauté pan and, when hot, add the garlic and crushed red pepper and cook, stirring, until garlic is fragrant; do not allow the garlic to brown. Add the escarole, chicken broth, and salt and cover the pan. Cook until wilted, about 2 minutes. Uncover pan and continue to cook, stirring, until cooking juices are nearly evaporated and escarole is tender, 2 to 4 minutes. Taste and reseason if necessary. Serve, drizzled with lemon juice to taste and extra virgin olive oil if desired.
Recipe Details
- Source: Emeril Live
- Dish Type: Sides
- Cuisine: Italian
- Cooking Method: Combination
- Occasion: Any
- Effort Level: Simple
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