Serves 6 / Good-for-you greens pair with velvety edamame (green soybeans) in this lovely side dish. Prep tip: For a slight taste variation, drizzle with balsamic vinegar just before serving.
2 cups frozen shelled edamame
2 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
1 small head escarole (about 8 ounces), trimmed and cut crosswise into thin strips
3 cloves garlic, minced
¼ teaspoon salt, or to taste
6 cups baby spinach leaves (4 ounces)
¼-½ teaspoon crushed red pepper flakes, or to taste
¼ cup grated Asiago cheese (optional)
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- Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.
- While edamame is cooking, heat oil in a large, heavy skillet. Sauté shallots on medium heat for 2 minutes. Add escarole and garlic, toss to coat with oil, and sprinkle with salt; cook for 2 minutes more. Add edamame, spinach, and red pepper flakes; cook for 1 minute, until spinach is just wilted. Season with pepper and additional salt, if desired; top with grated cheese, if using. Serve immediately.
PER SERVING: 147 cal, 60% fat cal, 10g fat, 1g sat fat, 0mg chol, 6g protein, 9g carb, 3g fiber, 186mg sodium
