Escarole and Garlic Saute
"I'd never tried escarole and was curious to see what it tasted like. It didn't taste as bitter as I thought it might be and was a pleasant change from my usual vegetable recipes."
photo by White Rose Child
- Ready In:
- 27mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, peeled and pressed in a garlic press
- 2 small escarole, trimmed, with leaves torn and washed well (about 1 pound total)
- coarse salt
directions
- In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant and lightly golden, about 1-2 minutes. Don't let garlic get too dark, or it will ruin the taste of the dish.
- Stir in the escarole; season with salt. Cook, stirring frequently, until tender - about 10 minutes.
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Reviews
-
I really, REALLY reccommend chopping the garlic instead of pressing it; garlic is so easy to burn in oil and in such tiny pieces, that seems unavoidable. I would have chopped it but tried following the recipe first, and when that resulted in burnt garlic I went back to using chopped. Otherwise this is a deliciously easy recipe. I doubt anyone could dislike this saute, even if it is with kind of a bitter veggie!
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
