Garlic and Oil Sauteed Escarole
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.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. 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.
TO MAKE GARLIC AND OIL SAUTE()EED ESCAROLE: Heat oil in a large, heavy sauteG pan over medium heat. Add garlic. Stir in the escarole and sauteG for 3 minutes or until hot. Season with salt and pepper and serve.
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Garlic and Lemon Oil, Roasted Garlic, Chile, Shallots and Olive Oil Pizza - California Style Pizza, Swamp Bottom Greens (Escarole Sauteed with Garlic and Crushed Red Pepper), Spinach Recipes, Carrot Salad Recipes, Roasted Broccoli Recipes, Roasted Tomato Recipes, Salmon Salad Recipes, Tomato Side Dish Recipes