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 alittle grated Asiago cheese, for a lovely entree.
Cut off and discard the bottom 1inch 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