Serves 4
Ingredients
- 1 tablespoon grapeseed oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, thinly sliced
- 1 bulb fennel, trimmed and thinly sliced crosswise
- 1 small red onion, thinly sliced crosswise
- 1 large head escarole, washed, tough stems removed and coarsely chopped
- 1 sprig fresh oregano
- Crushed red-pepper flakes
- Coarse salt
Method
- Place a large skillet over medium heat. Add oil, butter and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and caramelized, 10 to 15 minutes. Add escarole, oregano and crushed red-pepper; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.