Sauté of Greens with Garlic Chips

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Serve this delicious and vitamin-rich side dish (loaded with vitamins A and C) with any entree, or toss it with cooked white beans and pasta, and maybe a little grated Asiago cheese, for a lovely entree.


  • 1 small head escarole
  • 1 small bunch Toscano or other kale


  1. Cut off and discard the bottom 1 inch of the escarole, then tear the leaves in half. Cut off and discard the tough stems from the kale, then tear the leaves in half. Wash the escarole and kale in plenty of water to remove any sand, changing the water as many times as needed unti