Recipe courtesy of Rao's
Garlic and Oil Sauteed Escarole
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 79
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 130
- Total: 25 min
- Prep: 25 min
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
- 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.