Her recipe for “Braised Escarole with Onion” seemed simple enough so I cooked some up, subbing in butter instead of olive oil.
Here’s what you need to wrangle up:
- 1 large head of escarole (~2 pounds in all)
- 3 tablespoons of butter
- 1 onion, thinly sliced
- 1 large garlic clove, minced
- salt and freshly milled pepper
- vinegar of your choice
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.
Bacon & Guacamole Sammies
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