Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Note: Serves 8 , Total Carbohydrates: 90. You can use chicory in place of escarole. The
braising mellows the flavor and gives the greens a silky, rich texture.
Ingredients:
4 Tbsp. olive oil
1 cup thinly sliced onion
2 large heads escarole, washed, dried and cut into 2-inch (5-cm) strips
4 cloves garlic, minced
1 Tbsp. chopped fresh rosemary
1 tsp. grated lemon zest
1/2 cup dry white wine
1/2 cup chicken stock
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 325ºF (165ºC). In a large frying pan, heat the olive oil over medium
heat. Add the onion and sauté until lightly browned. Add the escarole and garlic and
cook until the escarole wilts. Add the rosemary, lemon zest, white wine and chicken
stock. Bring to a boil, season lightly with salt and pepper and transfer to a wide, shallow
baking dish. Cover and place in the oven. Bake for 40-50 minutes, until most of the
liquid is absorbed. Remove the dish from the oven and increase the temperature to
400ºF (200ºC). Sprinkle the Parmesan cheese evenly over the top of the escarole. Bake
until the top is golden brown and crisp.

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