Recipe courtesy of Joan Tucci

Scarola

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

1 pound escarole (about 1 large head), washed, stems removed, and leaves roughly chopped

3 tablespoons olive oil

2 cloves garlic, cut in half

Directions

  1. 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.
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