Sauteed Greens
- SERVES
- 4
- PREP
- 2 Min
- COOK TIME
- 36 Min
This dish has been passed down from generations of Italian kitchens and "Americanized" to use any kind of greens you have on hand - romaine, red leaf lettuce, even spinach works in this simple side dish. Sauteed Greens are a fun spin on your favorite veggies!
What You'll Need
- 1/4 cup (1/2 stick) butter
- 2 garlic cloves, minced
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 medium heads escarole (about 3 pounds), washed, trimmed, and chopped
- 1 red bell pepper, diced
- 1/4 cup water
What to Do
- In a soup pot, melt the butter over medium heat. Add the garlic, cayenne pepper, and salt and saut for 1 minute, until golden.
- Add the remaining ingredients and cook for 35 to 40 minutes, or until the escarole is tender, stirring occasionally.
Notes
Although two heads of escarole looks like a lot raw, when it cooks it reduces in bulk just like spinach.