Braised Escarole with Onions
Ingredients
The vegetables
-
1
large head
escarole
-
1
onion
thinly sliced
-
1
large clove
garlic
The cooking fats
-
3
tablespoons
ghee or olive oil
Seasonings
-
to taste
salt
-
to taste
freshly milled pepper
-
to taste
vinegar of your choice
Instructions
- Wash the escarole leaves thoroughly to remove any dirt and mud, then drain and coarsely chop them.
- Heat ghee in a wide skillet over medium heat and sauté the sliced onions until they are soft.
- Add the minced garlic to the skillet and stir for about 30 seconds.
- Add the chopped escarole to the skillet, lightly salt the greens and onions, and cover the skillet.
- Cook until the escarole is wilted and tender, about 12-15 minutes.
- Season with additional salt and pepper, then add a splash of your favorite vinegar before serving.
Nutrition Facts (estimated)
Servings
4
Calories
124
Total fat
11g
Total carbohydrates
7g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
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