Ingredients
- 4 cups Fresh escarole chopped and rinsed well
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Onion finely chopped
- 4 cloves Garlic sliced thin
- 1/2 cup Chicken broth
Instructions
- Place the escarole in a bowl of cool water. Let soak for a few minutes to wash the leaves. Swish it around occasionally. Then remove the escarole from the water.
- Heat a pot over medium heat. Once hot, add the oil and onion. Saute until the onions turn translucent. Add in the garlic and saute until golden brown.
- Pour in the broth, escarole, and season with salt and pepper. Bring to a simmer until tender.
- Taste and adjust the seasoning with salt to taste. Drain excess liquid before serving.
Nutrition
Calories: 253kcal | Carbohydrates: 32g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 947mg | Potassium: 894mg | Fiber: 8g | Sugar: 1g | Vitamin A: 1098IU | Vitamin C: 22mg | Calcium: 155mg | Iron: 5mg
Braised Escarole
Ingredients
- 4 cups Fresh escarole chopped and rinsed well
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Onion finely chopped
- 4 cloves Garlic sliced thin
- 1/2 cup Chicken broth
Instructions
- Place the escarole in a bowl of cool water. Let soak for a few minutes to wash the leaves. Swish it around occasionally. Then remove the escarole from the water.
- Heat a pot over medium heat. Once hot, add the oil and onion. Saute until the onions turn translucent. Add in the garlic and saute until golden brown.
- Pour in the broth, escarole, and season with salt and pepper. Bring to a simmer until tender.
- Taste and adjust the seasoning with salt to taste. Drain excess liquid before serving.
Nutrition
Calories: 253kcalCarbohydrates: 32gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 947mgPotassium: 894mgFiber: 8gSugar: 1gVitamin A: 1098IUVitamin C: 22mgCalcium: 155mgIron: 5mg
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