Roasting is my go-to method for cooking veggies – so why should a head of escarole be any different? Roasting mellows out the bitterness and also adds some nice crunchy bits.
Preheat the oven to 400 F and grab a 9x13" glass baking dish.
Coat the baking dish in ghee or olive oil before putting the quartered escarole in a single layer.
Drizzle the remaining ghee or olive oil over the top of the greens and season with Sunny Paris, salt, and pepper.
Roast the greens in the oven for 15 minutes then flip them. Roast for another 8-10 minutes. The escarole is finished when it has blackened edges.
Take the dish out of the oven and drizzle on aged balsamic vinegar.
Calories: 124kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Fiber: 4g | Sugar: 1g