| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Escarole, large |
| 1 |
T |
Olive oil, extra-virgin |
| 2 |
|
Cloves Garlic, thinly sliced |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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