White rice with roasted potatoes and braised escarole with garlic and lemon

For the braised escarole:

2 tablespoons extra-virgin olive oil
1 1/2 pounds escarole, roughly chopped
1/2 cup vegetable stock
1 teaspoon fresh lemon juice
1 teaspoon fresh chopped garlic
1/2 teaspoon fresh chopped shallots
Sea salt
Freshly ground black pepper

Preparation:
Place a large sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the escarole, garlic, shallots and sauté for 3 to 4 minutes, stirring frequently until wilted. Add the lemon juice and stock and season with salt and pepper to taste. Cook down until tender.

Remove from heat. Drain excess liquid and serve immediately.

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