Sautéed Escarole With Leeks

Sautéed Escarole With Leeks
Gentl & Hyers
Serves 8
preparation
20
minutes
cooking
20
minutes
other
0
minutes

Ingredients

1/4
cup
olive oil
4
leeks (white and light green parts), cut into half-moons
4
cloves garlic, sliced
2
heads escarole, torn into 3-inch pieces (about 20 cups)
1/4
teaspoon
crushed red pepper
kosher salt and black pepper

Directions

  1. Heat the oil in a large pot over medium-high heat. Add the leeks and garlic and cook, stirring often, until softened, 6 to 8 minutes.
  2. Add the escarole, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing, until tender and beginning to wilt, 3 to 4 minutes.
Kate Merker and Sara Quessenberry
October 2010

Nutritional Information

  • Per Serving
  • Calories 111
  • Fat 7 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 218 mg
  • Protein 2 g
  • Carbohydrate 11 g
  • Sugar 2 g
  • Fiber 5 g
  • Iron 2 mg
  • Calcium 96 mg
What does this mean? See Nutrition 101.