Italian Greens

I know it's difficult to come up with ways to make green vegetables appealing and appetizing.  This recipe shows it can be done with very little effort.  Using an excellent Extra Virgin Olive Oil and a delicious Aged Balsamic Vinegar is the perfect way to start.  So, let's get cooking.

 

Italian Greens

 

 

1 large head of escarole

10 oz baby spinach leaves

2 Tablespoons medium intensity Joe and Son's EVOO...I used the Picual EVOO for this recipe.

4 cloves garlic, minced

1/2 teaspoon dried basil

1/4 teaspoon sugar

1/8-1/4 teaspoon crushed red pepper flakes

salt and pepper to taste

1 Tablespoon Joe and Son's 18 Year Traditional Balsamic Vinegar

 

 

Core and rinse the escarole. Dry the leaves. Tear or cut the leaves into medium size pieces.

Rinse and dry the spinach leaves.

Heat the Olive Oil in a large skillet over medium heat.  Add the garlic and saute for 1-2 minutes.  Add in the basil, sugar and  pepper flakes and stir.

Add the escarole to the pan in batches until they begin to wilt and remove to a serving dish. Repeat the process with the spinach leaves. Add salt and pepper as needed.

Drizzle the escarole and spinach with the Balsamic Vinegar before serving.

 

Serves 4.