Raymond Sokolov

Zuppa di Scarola e Peperoni

Escarole Soup with Peppers

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Canon of Vegetables
A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Ingredients

  • ¼ cup olive oil
  • 2 garlic cloves, peeled and thinly sliced
  • 2 pounds

Method

  1. Heat 2 tablespoons of the olive oil in a 6-quart saucepan. Toss in half of the sliced garlic cloves. When the garlic browns, add the escarole slices and Stir-fry until wilted.