Saute Escarole

Serves: 4

Ingredients: One head of Escarole, 5 cloves of garlic. ¾ cup of Olive Oil. 1 large pot.

Let’s Get Cooking:

Important: Wash each escarole leaf individually to make sure there is no grit/sand on any of the leaves. Once the escarole is thoroughly rinsed, break the leaves apart in half. Fill your pot ¾ of the way with water, place on stove put heat on high. Add in your escarole and cover until the water comes to a boil and your leaves have wilted. Your leaves should have a translucent color in the middle part, it is tender enough to strain. Once strained, in a medium sized pan, add in your olive oil. With the heat on medium, add in your garlic. The garlic can either be pressed or chopped. Once the garlic has turned a light brown color, add in your escarole.
Caution: your escarole will have some water on the leaves still, pat it somewhat dry with a paper towel to avoid oil splashing. You may want to turn your heat to low before putting in your escarole to avoid an oil splatter. Add in Salt and Pepper, stir/sauté as it is cooking, turning the escarole occasionally. After 5 minutes the dish should be complete and ready to be served.