Escarole. Even its name has a lovely, round sound.  A member of the chicory family, cousin of endive, radicchio and frisée, escarole is underrated and underused. Quietly bitter, with some crunch, it is often paired with heartier fare. Here it is simply sautéed in olive oil with a fresh squeeze of lemon.

serves 2

INgredients

½ head of escarole

pinch of sea salt

1 Tablespoon EVOO (Extra Virgin Olive Oil)

½ lemon

Process   Slice the lemon into wedges.   Remove about 8 leaves from the head of escarole and wash them well by immersing them in water.    

Chop them into small half-inch-wide sections.    

Heat a cast iron skillet on a medium flame. Add the olive oil and immediately put in the chopped escarole. Use cooking chopsticks to sauté the greens until they are wilted but still bright green.   

Add a pinch of sea salt.  Plate the greens with a wedge of lemon for squeezing.

©Nancy Wolfson-Moche 2013