Source: dLife

Escarole sauteed with garlic, oil, and orange zest.

Servings

1.5 lb Greens, escarole, fresh, head , cored and washed
1 tbsp olive oil
2 medium garlic cloves , minced
1 tsp grated orange peel
1 tbsp orange juice
0.25 tsp black pepper

1 Drain the excess water from the escarole and tear the leaves in half.
2 Using a 12-inch nonstick skillet, heat the oil over high heat until very hot, but not smoking. Add the garlic, orange rind, juice, pepper, and escarole. Cook over moderate heat stirring constantly, 1 to 2 minutes or until the escarole wilts.
3 With tongs, place the escarole onto a platter. Reduce the remaining liquid in the skillet to about 1 or 2 tablespoons and drizzle over the escarole.

The garlic enhances the flavor of the escarole, which is a good source of iron and calcium. Escarole can be very sandy, so rinse it 2 or 3 times before cooking. This dish goes well with broiled meat, fish, and poultry.