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Sauteed Escarole Garnished with Cheese

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Sauteed Escarole Garnished with Cheese

Sauteed Escarole With Cheese

Photo by J. Meier
Escarole is usually used as a salad green, but its crispy texture and pleasantly bitter flavor is just as delicious served warm. A quick saute turns it into the perfect side for any meal. Grating a little bit of cheese on top adds richness flavor.

Almost any hard cheese will do; try Pecorino, Vella Dry Jack, or Cantal.

Yield: Four servings

Ingredients:

  • 1 head escarole, leaves washed and torn into bite sized pieces
  • 1-2 tablespoons olive oil
  • 1/3 pound hard cheese, grated
  • salt and pepper to taste

Preparation:

Warm olive oil in a fairly deep pan. Saute escarole just a few minutes, until wilted but still slightly crisp and just barely brown around the edges. Tranfer to a serving dish. Sprinkle grated cheese on top. Add salt and pepper to taste (keep in mind that the cheese will add saltiness). Serve warm.

Recipe by J. Meier

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