Sauteed Escarole with Garlic, Sun-dried Tomatoes, and Artichoke Hearts

1. Prep Ingredients

Chop the escarole into 1-2 inch pieces. Place the leaves in a bowl of cold water, agitating them to release any grit. Lift the escarole out of the water, repeating the process until the water is clear. Spin the escarole dry in a salad spinner or lay it out on paper towels to drain for 5-10 minutes. Thinly slice the garlic, finely chop the sun-dried tomatoes, and quarter the artichoke hearts. Set aside.

2. Sweat Aromatics

In a large pan, heat the olive oil over medium heat. Once the oil is hot and shimmering but not smoking, add the sliced garlic. Cook the garlic, stirring frequently, until it becomes fragrant but not browned, about 1 minute. This gentle cooking will infuse the oil with garlic flavor without turning it bitter. Then add the tomatoes and artichokes and cook for another 1-2 minutes until they're hot.

3. Saute Greens

Add the chopped escarole to the pan with a pinch of salt. Stir the escarole constantly, flipping it to ensure even cooking. Continue to saute until the escarole is about 80-90% wilted. This should take around 3-4 minutes total. The goal is vibrant, wilted greens with a touch of texture remaining.

4. Finishing Ingredients

Turn off the heat under the pan. The residual heat will continue to wilt the escarole. Finish the dish with a squeeze of fresh lemon juice and a grating of Parmesan cheese using a microplane for a fine, snow-like texture. The lemon juice adds a fresh zing to the dish, while the Parmesan brings a salty depth of flavor. Remember, if you're using saltier ingredients such as Parmesan, adjust the seasoning of your dish accordingly.