Garlic and Oil Sauteed Escarole

Name: Garlic and Oil Sauteed Escarole
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 1/2 cup flavored olive oil, recipe follows; 4 garlic cloves, peeled and minced; 1 recipe escarole, recipe follows; Salt and pepper, to taste; 1 cup extra virgin olive oil; 4 garlic cloves, peeled and crushed; 2 large bunches escarole

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Total: 25 min

Prep: 25 min

Yield: 6 servings

Total: 25 min

Prep: 25 min

Yield: 6 servings

Ingredients

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1/2 cup flavored olive oil, recipe follows

4 garlic cloves, peeled and minced

1 recipe escarole, recipe follows

Salt and pepper, to taste

FLAVORED OIL:

1 cup extra virgin olive oil

4 garlic cloves, peeled and crushed

ESCAROLE:

2 large bunches escarole

Directions

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.