They may be lucky symbols of folding money on New Year’s, but greens—collard, turnip, mustard, beet and more—are a year-round staple in Southern cooking. Escarole, the least bitter member of the chicory family, turns sweet when cooked.
- 2 Tbs. olive oil
- 1 medium red bell pepper, diced (1 cup)
- 1 small jalapeño pepper, stemmed, seeded, and minced
- 1 medium head escarole (3/4 lb.), leaves rinsed and chopped
- 1 medium head kale (3/4 lb.), leaves rinsed and chopped
- 2 cloves garlic, minced (2 tsp.)
- Heat oil in large, deep skillet over medium-high heat. Add bell pepper and jalapeño, and cook, stirring often, 5 minutes, or until softened. Add escarole, kale and garlic, and cook, tossing often, over medium heat until wilted, about 4 minutes.
- Add 1/2 cup water, and cook 5 to 10 minutes, or until almost dry. Stir in another 1/2 cup water, and cook 5 to 10 minutes, or until almost dry. Add another 1/2 cup water, and simmer 5 minutes more. (Greens should be tender and moist, but not soupy. If not tender, cook a bit longer in a little more liquid.) Season to taste with salt and pepper. Serve hot.
- Serving Size: Serves 6
- Calories: 74
- Carbohydrate Content: 7 g
- Fat Content: 5 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 5 g
- Sodium Content: 122 mg
- Sugar Content: 1 g