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Swamp Bottom Greens (Escarole Sauteed With Garlic And Crushed Red Pepper) Recipe

Nutrition per serving    (USDA % daily values)
CAL
110
FAT
26%
CHOL
0%
SOD
32%

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Ingredients for 4 servings

2 tablespoons olive oil

1 cup chicken broth

1 1/2 tablespoons minced garlic

1/2 lemon, juiced, for serving, or to taste

1/4 teaspoon crushed red pepper

2 heads escarole, about 1 1/2 pounds total, rinsed and cut into 1-inch slices crosswise

Extra-virgin olive oil, for drizzling, optional

3/4 teaspoon kosher salt

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