1 head of Veggie Box escarole
5 Veggie Box garlic scapes
1/2 a lemon
2 tablespoons olive oil
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon kosher salt, plus more as needed

1 head of Veggie Box escarole 5 Veggie Box garlic scapes 1/2 a lemon 2 tablespoons olive oil 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon kosher salt, plus more as needed

If needed, remove and discard any very tough outer
dark green or browned leaves from your escarole.
Tear the remaining leaves into rough 2-inch pieces.
Rinse the leaves well in a colander. Drain well, but
do not dry. Remove the ends of your garlic scapes,
as well as the flower bulb, then slice into 1/2 inch
long rounds. Juice 1/2 one lemon and set aside.

Heat 2 tablespoons olive oil in a large, high-sided
sauté pan or Dutch oven over medium heat until
shimmering. Add the garlic scapes and 1/4
teaspoon red pepper flakes if desired, and sauté
until the scapes are softened and fragrant.

Add the escarole a few handfuls at a time, stirring
after each addition so that they start to wilt, 1 to 2
minutes. Add 1/4 teaspoon kosher salt and toss to
combine. Continue to cook, stirring occasionally,
until the escarole is just tender, 2 to 4 minutes.
Remove the pan from the heat. Add the lemon juice
and stir to combine. Taste and season with more
kosher salt as needed.

Recipe adapted from www.thekitchn.com