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Sautéed of encarole and leek

Salteado de escarola y puerroSautéed Encarole with leek, a diet recipe, to take care of yourself a little before you start with Christmas comilonas. I know that it sounds rare to eat the escarole in a way other than in salad but it can also be used in other recipes. You have to take advantage of seasonal products and the escarole is at its best right now.

For those who are not very friends with vegetables instead of using this plator as a first can do it as a garnish of fish or meat. It is fast and very simple as well as cheap. Gluten-free, lactose free

Sautéed escarole and leek Sautéed
escarole with leek, healthy nutritious, with few calories… All are virtues in this recipe.

Salteado de escarola y puerro

Author:
Cuisine: Spanish
Type of recipe: Vegetables
Rations:

4

Preparation time:
Cooking time:
Total time:
Ingredients
  • 40 gr olive oil
  • 2 leeks (only the white part thinly sliced)
  • 2 cloves of garlic rolled
  • 1 escarole of 500gr clean and chopped
  • ½ teaspoon of salt
Preparation
  1. Put the oil into the jar and heat 4 minutes at 100º speed 1.
  2. Add the laminated garlic and fry 2 minutes at 100° speed 1.
  3. Now put the leeks into thin slices and remember that only the white part. Schedule 8 minutes at 100º speed 2.
  4. Put the escarole and salt and stir 5 minutes at 100º speed 2.
  5. We passed it to the basket, a couple of minutes so that it drained well and ready to serve.
Notes
If you do not have enough escarole nothing happens we can put one part of encarole and another part of lettuce for example.
If you do not want to prepare so much you can reduce endive by half for example but cooking time will be the same.

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