Crisp-Tender Escarole - cooking recipe

Ingredients

2 heads escarole, trimmed
2 Tbsp. extra-virgin olive oil
1 Tbsp. chopped fresh rosemary
1/2 tsp. red pepper flakes
3 oz. Parmesan cheese, shaved

Preparation

In nonstick skillet over medium heat, cook escarole, covered, 5 minutes or until wilted.
Remove escarole to bowl; wipe skillet dry and return to heat.
Add olive oil, rosemary and pepper; cook 1 minute.
Add escarole and saute 4 minutes or until tender. Transfer to serving dish and top with cheese.
Serve warm.