| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
bn |
Escarole, large |
| 1 |
tb |
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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