Escarole With Garlic

1. 1

   Bring 2 quarts of water to a boil in a deep pot.

2. 2

   Drop the escarole into the water all at once.

3. 3

   Stir until it is submerged and allow the water to come back to a boil.

4. 4

   Cook 1 to 2 minutes and remove the pot to the sink.

5. 5

   Run cold water into the pot to stop the cooking and pour the escarole into a colander to drain.

6. 6

   Press out excess moisture and reserve.

7. 7

   Heat the olive oil in a large skillet over medium heat and saute the garlic in it until softened but not browned, about 1 minute.

8. 8

   Add the drained escarole, raise the heat and saute, stirring constantly, until just heated through.

9. 9

   Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.