Recipe courtesy of Joan Tucci
Scarola
Getting reviews...
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 189
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 189
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
Directions
- Bring a large pot of salted water to a rapid boil. Add the escarole and cook until tender but firm, about 5 minutes after the water returns to the boil. Remove the escarole with a slotted spoon, place in a bowl, and set aside. Reserve * cup of the cooking water. Set aside. (The escarole may be parboiled and set aside several hours before proceeding with the recipe.) Warm the olive oil in a large saute pan set over medium heat. Add the garlic and cook to flavor the oil but do not let it brown, about 2 minutes. Add the escarole and the reserved cooking water. Cook, stirring occasionally, to warm through and bring the flavor of the garlic and escarole together, about 4 minutes. Serve immediately.
