Escarole, Cabbage, and Spinach
Cuisine: American
Author: Clifford A. Wright
Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
  • 3 tablespoons extra-virgin olive oil
  • 1 large garlic clove, finely chopped
  • ¾ pound escarole (chicory), washed well and thinly sliced
  • ¾ pound Savoy cabbage, thinly sliced
  • ½ pound spinach leaves
  • Salt
  1. In a sauté pan, heat the olive oil with the garlic over medium-high heat until the garlic starts sizzling. Add the escarole and cabbage and cook, stirring frequently, until a minute past wilted, 4 to 5 minutes. Add the spinach and cook, stirring, only until it is wilted, about 1 minute. Salt to your taste and serve hot.
Recipe by Cook-Coquus at