2 medium-sized heads of fresh Florida escarole, rinsed, dried and chopped large
2 cups Florida sweet peppers, seeds removed and sliced
1/2 Florida orange, squeezed
1/2 cup onion, sliced
1 tablespoon low sodium soy sauce
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, peeled and chopped fine
1 teaspoon sesame oil
Sea salt and fresh ground pepper to taste
1 teaspoon black and white sesame seed mix
Preheat a large saute pan over medium-high heat. Add the sesame oil and all the sliced peppers and onion. Cook peppers and onions until they start to get some good color. Add the chopped escarole, garlic and ginger to the peppers and onions. Cook ingredients for another 3 to 5 minutes while stirring. Add the soy sauce and freshly squeezed orange juice. Continue to cook ingredients until the escarole is glazed and tender. Taste and adjust seasoning with salt and pepper. Remove the escarole stir fry from the pan and serve warm garnished with sesame seeds.
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