Grilled Escarole

Ingredients

• 2 tablespoons butter 
• 1 tablespoon canola oil 
• 1 head endive 
• 1  garlic clove minced
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 1  shallots chopped

Equipment

• sauce pan
• grill

Directions

1. Preheat grill to 350 to 400 (medium-high) heat.
2. Cut escarole into quarters, leaving stem intact. Lightly brush escarole with oil, and sprinkle with salt and pepper.
3. Grill escarole, covered with grill lid, 1 to 2 minutes on each side or until leaves are slightly charred.
4. Remove from grill.
5. Cut escarole into large diamond shapes or long strips; remove and discard stem.
6. Melt butter in a large saucepan over medium heat.
7. Add escarole, garlic, and shallot; saut 2 minutes. Season with salt and pepper to taste.