Recipe courtesy of Rao's

Garlic and Oil Sauteed Escarole

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  • Total: 25 min
  • Prep: 25 min
  • Yield: 6 servings
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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


1 cup extra virgin olive oil

4 garlic cloves, peeled and crushed


2 large bunches escarole


  1. 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.


  1. 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.
  2. 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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