I have been trying to add more greens to our meals. Surprisingly, they are usually something Cam will easily eat. He loves spinach and kale, so I figured I would try escarole. He didn’t care for it, but my husband and I loved it, so I decided to share it with you.
We had this the other night to add some color and another texture to our cornmeal-crusted tilapia. It really was a nice, tasty dinner.
Braised Escarole with Tomatoes
Slightly adapted from Food Network Magazine
3 garlic cloves, sliced (from the garden)
1 Tbsp olive oil
1 large head escarole, chopped
Red pepper flakes
14 oz can diced tomatoes
1/2 tsp dried oregano (from the garden)
Grated parmesan (optional)
Cook the garlic cloves in olive oil in a large pot over medium-high heat until golden. Add chopped escarole in batches, season with salt and red pepper flakes and cook until just wilted, 3 minutes.
Add the diced tomatoes and dried oregano and cook until the liquid is reduced, 7 minutes. Season with salt. Drizzle with olive oil and top with grated parmesan if you want.
Serve and enjoy!