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Garlic and Oil Sauteed Escarole Recipe

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This recipe for Garlic and Oil Sauteed Escarole, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Holly Genovese
Added: Tuesday, August 23, 2005


1/2 cup flavored olive oil, recipe follows
4 garlic cloves, peeled and minced
1 recipe escarole, recipe follows
Salt and pepper, to taste

1 cup extra virgin olive oil
4 garlic cloves, peeled and crushed,
Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve.

2 large bunches escarole,
Remove any tough outer or damaged leaves from the escarole.
Cut off the tough root end and tear leaves into large pieces.
Wash well in a sink filled with cold water.
Shake off excess water.
In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat.
Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process.
When escarole is cool, drain well in a colander and pat dry.
Heat oil in a large, heavy sauté pan over medium heat.
Add garlic.
Stir in the escarole and sauté for 3 minutes or until hot.
Season with salt and pepper and serve.

Number Of Servings:
Number Of Servings:
: 6 servings
Preparation Time:
Preparation Time:
25 minutes




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