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Sautéed Escarole
4
Servings- Difficulty
Easy
Published 1966
Ingredients
2 pounds ¼ cup 1
Method
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.
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
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