Sautéed Escarole

Preparation info
  • 4

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds escarole
  • ¼ cup olive oil
  • 1 garlic clove

Method

  1. Trim the escarole and discard any tough or bruised leaves. Trim off the root end. Cut the head of escarole into quarters. Rinse well. Shake escarole to remove any excess moisture.

  2. Heat the oil in a large saucepan and add the garlic. Let it cook briefly, then add the escarole. Do not add any water except that which clings to the leaves. Cover and coo