Low Carb Cheese Recipes

Ingredients:

4 tbsp olive oil
1 cup thinly-sliced onion
2 large escarole heads, washed, dried,
1 and cut into 2 strips
4 garlic cloves, minced
1 tbsp chopped fresh rosemary
1 tsp grated lemon zest
1/2 cup dry white wine
1/2 cup chicken stock
1 salt, to taste
1 freshly-ground black pepper, to taste
1/2 cup freshly grated parmesan cheese

Instructions:

Preheat the oven to 325 degrees.

In a large frying pan, heat the olive oil over medium heat. Add the onion
and sauté until lightly browned. Add the escarole and garlic and cook
until the escarole wilts. Add the rosemary, lemon zest, white wine and
chicken stock. Bring to a boil, season lightly with salt and pepper and
transfer to a wide, shallow baking dish.

Cover and place in the oven. Bake for 40 to 50 minutes, until most of the
liquid is absorbed. Remove the dish from the oven and increase the
temperature to 400 degrees. Sprinkle the Parmesan cheese evenly over the
top of the escarole. Bake until the top is golden brown and crisp, about
15 minutes.

This recipe yields 8 servings.

Total Carbohydrates: 90.57
Total Carbohydrates minus Fiber: 25
Carbohydrates per Serving: 11.32
Carbohydrates per Serving minus Fiber: 3.25

Comments: You can use chicory in place of escarole. The braising mellows
the flavour and gives the greens a silky, rich texture.

Servings: 8