Garlic and Oil Sauteed Escarole

1. 1

   Heat oil in a small, heavy saucepan over medium-low heat.

2. 2

   Add garlic and barely simmer until garlic is just beginning to brown.

3. 3

   Remove and discard garlic.

4. 4

   Pour oil into a clean container and reserve.

5. 5

   Remove any tough outer or damaged leaves from the escarole.

6. 6

   Cut off the tough root end and tear leaves into large pieces.

7. 7

   Wash well in a sink filled with cold water.

8. 8

   Shake off excess water.

9. 9

   In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat.

10. 10

    Remove from heat and drain in a colander.

11. 11

    Immediately place escarole in cold water to cover, stopping the cooking process.

12. 12

    When escarole is cool, drain well in a colander and pat dry.

13. 13

    TO MAKE GARLIC AND OIL SAUTE()EED ESCAROLE: Heat oil in a large, heavy sauteG pan over medium heat.

14. 14

    Add garlic.

15. 15

    Stir in the escarole and sauteG for 3 minutes or until hot.

16. 16

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.