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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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