scarole is a leafy green vegetable that can be eaten raw or lightly cooked. It has a slightly bitter taste that is balanced out by the sweetness of the onion and garlic in this easy vegetable recipe.

Ingredients:

• 1 tablespoon Napa Valley organic olive oil
• 1 small organic onion, chopped
• 2 cloves Melissa’s organic garlic, minced
• 1 large head escarole (about 1 pound), white stems snapped off, leaves torn into large bite-size pieces
• 1/8 teaspoon black pepper
• 1/8 teaspoon sea salt

Instructions:


1. Heat oil over medium heat in a large pot with a lid. Add onion and cook until clear, about eight minutes. Add garlic and cook 30 seconds; add escarole and toss with oil, onion and garlic as best you can. Cover and allow to wilt, about 2 minutes. Toss and cook one more minute, stirring constantly. Season with pepper and salt and serve.