Sauteed escarole with garlic is the perfect side dish for a steak dinner. Also pairs well with anything coming off the grill this summer. This dish comes together in about 10 minutes, super easy! Escarole is great in soups and salads, but sauteed with garlic is my favorite way to eat it. Sometimes we get sick of spinach or broccoli as a side, so this is the perfect change up!

You can also try grilling your escarole alongside your chicken and steak this summer. A quick hit on the grill will yield tons of smoky flavor. Maybe add a Caesar dressing over top to contrast and you are in business!

ingredients

• 2 heads of escarole, trimmed and leaves cut in half lengthwise, washed well, patted dry

• 2 tbsp olive oil

• 2-3 cloves garlic, thinly sliced

• juice of half of a lemon

• kosher salt

• pepper

instructions

1.     In a large skillet, heat oil over medium. Add escarole and cook until you see it starting to wilt and cook down, about 5 minutes

2. Add in your salt, pepper, and garlic. Toss gently and cook until fragrant and lightly golden, about 3 minutes more. Then add in your lemon juice, tossing again.

3. Cook escarole until tender, about another 4-5 minutes. Serve warm.

RECIPE NOTES: You can also add some red peper flakes if you like a kick!