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.

I don’t know what I ever did before I had a seemingly endless supply of home-grown garlic. This was Transylvanian garlic, I have been very happy with the flavor.

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

Kosher salt

Red pepper flakes

14 oz can diced tomatoes

1/2 tsp dried oregano (from the garden)

Grated parmesan (optional)

Directions
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!

Serves 4.