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Sauteed Greens

Sauteed Greens
2 Min
36 Min

This dish has been passed down from generations of Italian kitchens and "Americanized" to use any kind of greens you have on hand - romaine, red leaf lettuce, even spinach works in this simple side dish. Sauteed Greens are a fun spin on your favorite veggies!

What You'll Need

  • 1/4 cup (1/2 stick) butter
  • 2 garlic cloves, minced
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 medium heads escarole (about 3 pounds), washed, trimmed, and chopped
  • 1 red bell pepper, diced
  • 1/4 cup water

What to Do

  1. In a soup pot, melt the butter over medium heat. Add the garlic, cayenne pepper, and salt and saut for 1 minute, until golden.

  2. Add the remaining ingredients and cook for 35 to 40 minutes, or until the escarole is tender, stirring occasionally.


Although two heads of escarole looks like a lot raw, when it cooks it reduces in bulk just like spinach.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 157
  • Calories from Fat 109
  • Total Fat 12g 19 %
  • Saturated Fat 7.4g 37 %
  • Trans Fat 0.5g 0 %
  • Protein 3.7g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 31mg 10 %
  • Sodium 450mg 19 %
  • Total Carbohydrates 11g 4 %
  • Dietary Fiber 8.6g 34 %
  • Sugars 1.9g 0 %

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