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Wilted Escarole

serves 2-4

Escarole with lemon juice is a match made in heaven -- juicy and tangy. A quick sauté is all the cooking this tender green needs. 


1 large bunch escarole
2 tablespoons olive oil
Juice of 1/2 lemon


prep: 10 minutes
total: 10 minutes


sauté pan (with lid)


1. Rinse the escarole well under cold water, making sure to remove all the sand and dirt from between the leaves; dry well. Trim the stems, and roughly chop the leaves.

2. Heat the olive oil in a sauté pan over medium-high heat. Add escarole when oil is hot. Stir, then cover. Cook, stirring occasionally, until the stems begin to turn tender and leaves are bright green, about 3 minutes. 

3. Remove from heat and season with lemon juice and salt and pepper to taste. Serve immediately. 

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