• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Flavored Olive Oil - (see below)

  2. 4 Garlic cloves - peeled, minced

  3. 2 Escarole bunches (large)

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. Flavored Olive Oil

  7. 1 cup 237ml Extra-virgin olive oil

  8. 4 Garlic cloves - peeled, crushed

Instructions Jump to Ingredients ↑

  1. For the Flavored Olive Oil: Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve.

  2. For the Escarole: Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water. Shake off excess water.

  3. In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat. Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process. When escarole is cool, drain well in a colander and pat dry.

  4. To make Garlic and Oil Sauteed Escarole: Heat oil in a large, heavy saute pan over medium heat. Add garlic. Stir in the escarole and saute for 3 minutes or until hot. Season with salt and pepper and serve.

  5. This recipe yields 6 servings.


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