KALE AND ESCAROLE WITH SHALLOTS
Quickly cooked greens are a simple and delicious way to include these heart-healthy vegetables in your diet. But don't just use one! In this recipe, we use kale and escarole, cooked together with a flavorful punch from shallots, lemon and red pepper flakes.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add 2 sliced shallots and cook until lightly browned, about 3 minutes. Add 1 head each torn Tuscan kale and escarole and 1/2 teaspoon kosher salt. Cook, stirring, until wilted, 3 to 5 minutes. Add 1 teaspoon grated lemon zest and a pinch of red pepper flakes; season with salt.
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