Recipe courtesy of Joan Tucci
Scarola
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 95
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 1
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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
- 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.