Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or with a fried egg served on top.
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
1. Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown.
2. Add fennel and onion and cook, stirring, until almost tender and caramelized, 10 to 15 minutes.
3. Add escarole, oregano, and red pepper flakes; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.