ESCAROLE SAUTEED WITH SWEET PEPPERS & ONIONS

Escarole often comes in gorgeous, huge heads so it’s a good thing that it’s also delicious briefly wilted or even stewed. Employing these techniques you can work through that kind of volume so don’t be afraid of these sometimes super-sized heads.

There’s nothing hard and fast about the quantities and ratios below. Scale up and down as needed.

Ingredients:

1 tablespoon olive oil

1/2 onion, thinly sliced

2 sweet peppers of any kind, cored, seeded and thinly sliced

1/2 large head escarole, roughly chopped

Salt and pepper to taste

Squeeze of lemon juice or drizzle of vinegar

Good olive oil, for drizzling

Directions:

Heat the oil in a large skillet over medium-high heat. Add the onion and peppers and a pinch or two of salt and saute for 7-8 minutes until soft and beginning to brown. Toss in the escarole, it will cook down quickly, and mix well. Turn off the heat after about 30 seconds. It will continue to wilt as it sits. Taste and adjust seasoning with salt and pepper and dress with a generous squeeze of lemon juice or drizzle of cider or white wine vinegar and serve as soon as possible.