|1 bunch||Escarole, large|
|1 tablespoon||Olive oil, extra-virgin|
|2||Cloves Garlic, thinly sliced|
Trim base of escarole. Separate leaves and rinse thoroughly. Drain.
Stack leaves and cut into 1-inch lengths. Meanwhile, bring a large pan half-filled with water to boil. Add escarole. Cook, stirring occasionally, until escarole is tender but still bright-green, about 8 minutes. Drain well. Wipe out pan. Add oil and garlic. Saute over low heat until garlic just begins to sizzle, 1-2 minutes. Add drained escarole and stir to coat with oil. Season to taste with salt and pepper.
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