Yield: Four servings
- 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
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