Sautéed Escarole With Leeks

Sautéed Escarole With Leeks
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2010

Nutritional Information

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

Quick Tip

Leeks
Leeks can be gritty. To clean them thoroughly, halve the stalks, cut them into pieces, and swish them around in a bowl of cold water a few times. Lift them out with loosely cupped hands, change the water, and repeat until the water is clear.

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