Craig Claiborne

Escarole with Pine Nuts

Preparation info

  • 4 to 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds escarole
  • ½ garlic clove, minced
  • 1 tablespoon

Method

  1. Wash and shred the escarole.

  2. Sauté the garlic in the oil in a three-quart pan for one minute. Add pine nuts, escarole and salt. Cover, reduce heat to low, and cook for ten minutes.