Originally published Wednesday, November 11, 2009 at 12:02 AM
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Recipe: Lemon-Garlic Escarole
Gregg Shiosaki of the Seattle Culinary Academy at Seattle Central Community College offers this holiday recipe for Lemon-Garlic Escarole.
Makes 4 servings
2 tablespoons butter
1 large head escarole (about 1 1/2 pounds) cut in half, core removed, cut into 2-inch pieces, washed, drained
2 tablespoons minced garlic
Salt and pepper, to taste
2 tablespoons lemon juice
1. Heat butter in a large saute pan and add escarole, a handful at a time, while stirring constantly. Add the garlic and toss. Season with salt and pepper and sprinkle with the lemon juice and serve.
Note: You may substitute curly endive, kale or other fall greens.
Gregg Shiosaki, Seattle Culinary Academy
at Seattle Central Community College
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