Escarole con Aglio e Olio -- Escarole wih Garlic and Oil

1. 1

   Remove any ties from the escarole and cut off the hard end, about 2 inches, and separate all the leaves.

2. 2

   Wash well in cold running water.

3. 3

   Dry well in either a salad spinner or between paper towels.

4. 4

   Get as much moisture off the escarole as possible.

5. 5

   Heat olive oil in a large pot.

6. 6

   Add garlic and brown lightly.

7. 7

   Add the escarole all at once.

8. 8

   It will appear to be way to much, but it will cook way down.

9. 9

   Cover and allow to cook, stirring frequently.

10. 10

    Cook in the oil and garlic until it has cooked down and has the resemblance of cooked spinach.

11. 11

    Add salt to taste.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.