2010: Week 4
Escarole with Garlic
2 large bunches escarole, tough root ends removed, and washed thoroughly
½ cup Olive oil
4 garlic cloves, peeled and left whole
4 garlic cloves, peeled and minced
Salt & pepper
Cut the leaves into 1” pieces. Boil escarole in large pot of water for 5 minutes. Drain in colander. Immediately place escarole in cold water to stop cooking process. Drain well and pat dry. Heat oil in large pan. Add 4 whole garlic cloves. Saute garlic until lightly brown, making sure it doesn’t burn. Discard garlic cloves. Add the minced garlic to pan. Add the escarole and stir, cooking for about 5 minutes. Season with salt & pepper.
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