Sautéed Escarole With Leeks
Serves 8|
Hands-On Time:
20m
|
Total Time:
20m
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
- 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.
- 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.
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 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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