Italian Escarole with Garlic

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Italian Escarole with Garlic

 

2 heads escarole

less than 1/4 cup olive oil

slivers of garlic to taste (fresh or from jar)

a little crushed red pepper

 

Wash the escarole well, and separate from core. Put in saucepan

(covered) with small amount of water and steam until wilted Drain

well and set aside. In a skillet, pour a little less than 1/4 cup

of virgin olive oil and warm the oil Add slivers of garlic and

saute. When the garlic is softly golden, add a little crushed red

pepper then add escarole and cook for 8 to 10 minutes.

 

 

 

 

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