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Scarola
Recipe courtesy Joan Tucci

Ingredients
1 pound escarole (about 1 large head), washed, stems
removed, and leaves roughly chopped
3 tablespoons olive oil
2 cloves garlic, cut in half

Directions
Bring a large pot of salted water to a rapid boil. Add
the escarole and cook until tender but firm, about 5 minutes after the water
returns to the boil. Remove the escarole with a slotted spoon, place in a bowl,
and set aside. Reserve * cup of the cooking water. Set aside. (The escarole may be
parboiled and set aside several hours before proceeding with the recipe.) Warm the


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

olive oil in a large saute pan set over medium heat. Add the garlic and cook to
flavor the oil but do not let it brown, about 2 minutes. Add the escarole and the
reserved cooking water. Cook, stirring occasionally, to warm through and bring the
flavor of the garlic and escarole together, about 4 minutes. Serve
immediately.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved