Garlic and Oil Sauteed Escarole

Total Time:
25 min
Prep:
25 min

Yield:
6 servings

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
  • FLAVORED OIL:
  • 1 cup extra virgin olive oil
  • 4 garlic cloves, peeled and crushed
  • ESCAROLE:
  • 2 large bunches escarole
Directions
FLAVORED 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.

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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    DEPENDING ON HOW ITALIAN YOUR SOUL IS AND NOT YOUR BACKGROUND... PLAY WITH THE AMOUNT OF GARLIC, ALSO TRY IT SLICED, CRUSHED, OR CHOPPED.
     

     
    HEAVEN,SHEAR HEAVEN
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    Recipe courtesy of Ina Garten