Recipe summary
Preparation time:
Cooking time:
Yield:
4
Ingredients
-
3
tablespoons
extra virgin olive oil (45 ml)
-
3 cloves garlic, minced
-
3
cups
rapini, chopped roughly (750 ml)
-
3
cups
escarole, choped roughly (750 ml)
-
3
cups
radicchio, chopped roughly (750 ml)
-
1
tablespoon
lemon zest (15 ml)
-
Juice of 1 lemon
-
Sea salt and freshly cracked black pepper