Vibrant Escarole and Bell Pepper Sauté: A Flavor-Packed Veggie Delight Ingredients: - 1 large head of escarole, cleaned and roughly chopped - 2 medium bell peppers (red and yellow), sliced into thin strips - 1 medium onion, thinly sliced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - Salt and pepper to taste - 1/2 teaspoon red pepper flakes (optional) - Fresh parsley, chopped for garnish - Grated Parmesan cheese (optional, for serving) Instructions: 1. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté for about 5 minutes, until they start to become translucent. 2. Add the minced garlic and sliced bell peppers to the skillet. Sauté for another 3-4 minutes until the peppers start to soften. 3. Stir in the chopped escarole, balsamic vinegar, salt, pepper, and red pepper flakes (if using). Cook, stirring occasionally, for about 5-7 minutes, or until the escarole is wilted and tender. 4. Taste and adjust seasoning if necessary. Remove from heat and transfer to a serving dish. 5. Garnish with fresh parsley and optional grated Parmesan cheese before serving. Nutrition (per serving, serves 4): - Calories: 130 - Protein: 3 g - Fat: 8 g - Carbohydrates: 12 g - Fiber: 3 g - Sugars: 4 g - Sodium: 150 mg This dish is rich in vitamins A, C, and K, as well as antioxidants from the colorful bell peppers and escarole, making it a nutritious addition to any meal. Enjoy your vibrant veggie delight!