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.