Escarole sauteed with black-eyed peas | Recipes | WW USA
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Escarole sauteed with black-eyed peas & see the Points value of this great recipe.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Colander
- Spoon
Ingredients
- 1 tsp Olive oil
- 4 clove(s) Garlic, thinly sliced
- 1 pound(s) Escarole, washed and chopped
- 15 1/2 oz Cooked black eyed peas, rinsed and drained if canned
- 1 Tbsp Red wine vinegar
- 1/8 tsp Table salt, or to taste
- 1/8 tsp Black pepper, or to taste
- 1/8 tsp Hot pepper sauce, or to taste
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