Wilted Escarole with Garlic & Lemon

 Wilted Escarole with Garlic & Lemon

Cooking mellows the bitterness of the escarole. You can always substitute Swiss chard or mature spinach in this preparation.

Makes 2 servings                                                    0 WW Blue points / serving

1/2 lb. escarole, cored and separated into leaves

Cooking spray

1 Tbsp. homemade chicken or vegetable stock, canned broth or water 

2 garlic cloves, thinly sliced

Kosher salt & Freshly ground black pepper

2 lemon wedges

• Bring a pot of salted water to a boil.
• Stir in the escarole, cover and cook 4 minutes; drain.
• In a skillet coated with cooking spray, heat the garlic until fragrant but not brown. 
• Add the escarole and toss to combine.
• Add the stock and cook 4 minutes to meld flavors and evaporate any liquid.
• Serve with lemon wedges.

Enjoy!