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Braised Escarole with Garlic and Lemon
Wash and chop escarole.
Place olive oil and butter in skillet. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes. Place the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Season with salt and pepper. Pour in the water and cover the pan. Simmer for 15-20 minutes until the escarole is tender.