A simple recipe for lightly wilted escarole greens for a vegetarian or vegan side dish. Recipe by Chef Scot J. Jones
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds escarole, roughly chopped
- 1/2 cup vegetable stock
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh chopped garlic
- 1/2 teaspoon fresh chopped shallots
- Sea salt
- Freshly ground black pepper
Preparation:
Place a large sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
Add the escarole, garlic, shallots and sauté for 3 to 4 minutes, stirring frequently until wilted. Add the lemon juice and stock and season with salt and pepper to taste. Cook down until tender.
Remove from heat. Drain excess liquid and serve immediately.
Use this recipe to make Chef Scot's Pine nut crusted scallopini with braised escarole and buerre blanc
