Braised Escarole with Onions

Here’s a Paleo-friendly recipe from Nom Nom Paleo.

The post Braised Escarole with Onions appeared first on Suzie’s Farm.

Ingredients

1 large head of escarole (~2 pounds in all)
3 tablespoons of butter, olive oil or coconut oil
1 onion, thinly sliced
1 large garlic clove, minced
salt and freshly milled pepper
vinegar of your choice

Directions

Separate the leaves of the Escarole, wash well, and roughly chop the leaves.
Heat the butter in a wide skillet over medium heat and sauté the onions until soft.
Throw in the garlic and stir around for ~ 30 seconds and then dump in the escarole (damp greens are good). Lightly salt the greens and onions and cook covered until the greens are wilted and tender (~12-15 minutes). Season with salt and pepper and add a splash of your favorite vinegar.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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