Name: Sauté of Greens with Garlic Chips
Yield: Serves 4-6
Ingredients: 1 tablespoon grated orange zest; Salt and pepper, to taste; ¼ cup raisins; 2 tablespoons capers, drained; ¼ teaspoon crushed red pepper flakes; 5 large cloves garlic, sliced; 1 small bunch Toscano or other kale; 3 tablespoons extra-virgin olive oil; 1 small head escarole

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Welcome to Claire's

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.

Ingredients

1 small head escarole
1 small bunch Toscano or other kale

Method

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

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Sauté of Greens with Garlic Chips

Ingredients

Method

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