Braised Escarole with Garlic and Lemon | Endive | Boston Organics

Ingredients

• 1 head escarole, about 1 pound
• 1/4 cup extra-virgin olive oil
• 1 tablespoon unsalted butter
• 4 garlic cloves, sliced
• 1/2 teaspoon red pepper flakes
• 2 bay leaves
• 1/2 lemon, cut in thin slices
• 2 cups water or vegetable broth
• Pinch sugar
• Kosher salt and freshly ground black pepper