Ingredients
1 tablespoon grapeseed oil
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
1 bulb fennel, trimmed and thinly sliced crosswise
1 small red onion, thinly sliced crosswise
1 large head escarole, washed, tough stems removed and coarsely chopped
1 sprig fresh oregano
Crushed red-pepper flakes
Coarse salt
Preparation
Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and caramelized, 10 to 15 minutes. Add escarole, oregano, and red-pepper flakes; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.
