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Escarole with Onion and Lemon

Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini. Also try: Spicy Chard with Ginger, Beet Greens with Bacon, Kale with Tomato, Garlic, and Thyme

  • Servings: 4
Escarole with Onion and Lemon

Source: Everyday Food, January 2010


  • 1 tablespoon olive oil
  • 1 small red onion, diced small
  • 1/2 teaspoon red-pepper flakes
  • 1 head escarole, cored and chopped
  • Coarse salt and ground pepper
  • Juice of 1/2 lemon


  1. In a large skillet, heat olive oil over medium-high. Add red onion and red-pepper flakes; cook until onion softens, 3 minutes. Add escarole. Cook until wilted, 3 minutes. Season with salt, pepper, and lemon juice.

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