Recipe courtesy of Rao's
Show: Cooking Live
Save Recipe Print
25 min
25 min
6 servings





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.


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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Garlic Oil Sauteed Pasta with Broccoli

Recipe courtesy of Melissa d'Arabian

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Sauteed Broccolini and Garlic

Recipe courtesy of Ina Garten

Cavatelli with Sauteed Broccoli and Garlic

Recipe courtesy of Fannie di Giovanni

Spaghetti with Oil and Garlic (Aglio Et Olio)

Recipe courtesy of Food Network Kitchen

Sauteed Cabbage

Recipe courtesy of Ina Garten

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Sauteed Kale

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories