1 large or 2 small heads Florida escarole, rinsed and chopped large
1 pound smoked Florida sausage, cut into 1-inch pieces
1 large onion, peeled and sliced
2 garlic cloves, minced
1 teaspoon all-purpose seasoning (such as Everglades)
2 tablespoons fresh herbs (such as rosemary, thyme, parsley), finely chopped
½ lemon, juiced
1 teaspoon olive oil for cooking
Sea salt and fresh ground pepper, to taste
Preheat a large sauté pan over medium-high heat. Carefully add the olive oil and then the sausage and onions. Cook the sausage and onions for about 7 to 10 minutes until caramelized. Add the garlic, chopped escarole, herbs, seasoning mix and lemon juice. Stir ingredients and continue cooking until the escarole is wilted and tender. Taste and adjust seasoning with sea salt and fresh ground pepper. Remove from heat and serve warm.
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