Escarole Sauté



2 pounds escarole
3 tablespoons olive oil
1 tablespoon minced shallot
Salt and freshly ground Pepper

Yield: 4 servings


Remove the tough outer leaves from the escarole. Wash thoroughly, and pat dry. Slice the leaves coarsely. Warm the oil in a skillet over medium heat. Add the shallot, and cook until golden. Add the escarole, and cook over medium heat for 15 minutes, stirring occasionally, until tender. Season with salt and pepper to taste, and serve immediately.