| 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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