Barbecued Octopus with Grilled Escarole and Mint
| Yield: | 1 Servings |
| Categories: |
| 1 | Octopus 3 to 5 pounds with sac, eyes and red skin removed | |
| 1/2 | c | Virgin olive oil |
| 1 | Lemon,Juice and zest | |
| 1 | tb | Crushed red pepper flakes |
| 1 | bn | Fresh oregano; roughly chopped |
| 1 | tb | Freshly ground black pepper |
| 2 | Heads escarole | |
| 1/2 | c | Fresh mint leaves |
Advertisement