Spicy Escarole
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The Martha Stewart Show, February Winter 2008
- Yield Serves 4
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Ingredients
- 1 tablespoon grapeseed oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, thinly sliced
- 1 bulb fennel, trimmed and thinly sliced crosswise
- 1 small red onion, thinly sliced crosswise
- 1 large head escarole, washed, tough stems removed, and coarsely chopped
- 3 sprigs fresh oregano
- Crushed red pepper flakes
- Coarse salt
Directions
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Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and lightly browned, 5 to 6 minutes. Add escarole, oregano, and crushed red pepper; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.
EASY AND QUICK SIDE DISH! THE ONION, FENNEL AND GARLIC SAUTEED IN OLIVE OIL AND BUTTER ARE A GREAT START TO THIS WONDERFUL RECIPE. ALL THE INGREDIENTS MELD TOGETHER WONDERFULLY. A MUST DO FOR ALL - HEALTHY TOO! HELEN OF MILLVILLE
Love escarole and fennel, never put them together before. Look forward to trying this recipe. Thanks ep
how does one clean inside grill? can i do it on portable grill (froman?)
aileen thanks