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

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.