Meltingly Tender Kale and Escarole |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 to 4 | Chop the leaves into pices and then wash. It's okay to have water clinging to the leaves. | |||||||||||
| INGREDIENTS: | ||
| 2 tablespoons extra virgin olive oil | 1 medium onion, minced (1 cup) | 1 red bell pepper, cut into small dice (1 cup) |
| 1 medium head escarole (3/4 pound), leaves rinsed and chopped | 1 large head kale (1 pound), preferably black kale (Tuscan kale), stemmed, leaves rinsed and chopped | 2 garlic cloves, minced (2 teaspoons) |
| salt and freshly ground black pepper | ||
| 1 | Heat the oil in a large, deep skillet over medium-high heat. Add the onion and bell pepper, and cook, stirring often, 5 minutes or until softened. Add the escarole, kale, and garlic, and cook, tossing often, over medium heat until wilted, about 4 minutes. |
| 2 | Add 1/2 cup water and cook 5 to 10 minutes, or until almost dry. Stir in another 1/2 cup water and cook 5 to 10 minutes, or until almost dry. Add another 1/2 cup water and simmer 5 minutes more. The greens should be tender and moist but not soupy. If not tender, cook a bit longer in a little more liquid. Season to taste with salt and black pepper. Serve hot. |