Scarola

1. 1

   Bring a large pot of salted water to a rapid boil.

2. 2

   Add the escarole and cook until tender but firm, about 5 minutes after the water returns to the boil.

3. 3

   Remove the escarole with a slotted spoon, place in a bowl, and set aside.

4. 4

   Reserve * cup of the cooking water.

5. 5

   Set aside.

6. 6

   (The escarole may be parboiled and set aside several hours before proceeding with the recipe.)

7. 7

   Warm the olive oil in a large saute pan set over medium heat.

8. 8

   Add the garlic and cook to flavor the oil but do not let it brown, about 2 minutes.

9. 9

   Add the escarole and the reserved cooking water.

10. 10

    Cook, stirring occasionally, to warm through and bring the flavor of the garlic and escarole together, about 4 minutes.

11. 11

    Serve immediately.

No additional tips available.