Sauteed Escarole

I think I cooked this too long. Nothing I hate worse than soggy lettuce. Ugh.

rating: 3

Sauteed Escarole
(Appetite for Reduction, Isa Chandra Moskowitz)

serves 4
time needed: 20 min.


1 tsp olive oil
6 cloves garlic, sliced thinly
1 pound escarole, cored and chopped coarsely
1 tsp dried thyme
1/4 tsp red pepper flakes
freshly ground pepper
1/3 cup capers with some bring
lemon wedges, for serving


Preheat a large skillet over medium heat. Saute the garlic in the olive oil for about 3 minutes, until just starting to brown. Add the escarole along with the thyme, red pepper flakes, black pepper, and a pinch of salt, using tongs to toss until it begins to wilt and release moisture. Add the capers and cook just until heated through, about 3 more minutes. Taste for salt and serve with the lemon wedges.


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