Wilted Escarole Salad with Feta

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Metabolic Medical Center - Metabolic Recipes

Serves 2-4  Cook Time 5 Minutes

1 large head escarole, cut into fourths with base intact
2 tsp extra virgin olive oil
1 oz (1/8 Cup) feta cheese, crumbled
Juice of 1 lemon
salt and pepper taste


  1. In a large non stick skillet, heat olive oil over medium heat. Add the escarole wedges (you may need to cook them in batches) and cook, turning until it is wilted and light brown on all sides (3 minutes).
  2. Season with salt and pepper, sprinkle the nuts and feta cheese evenly over all the wedges.
  3. Drizzle with the lemon juice and serve warm.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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