Sauteed escarole with garlic


By Dr. Ronald Hoffman

Here’s a thoroughly Italian technique for softening this leafy green’s bitter edge. It’s excellent served with roast chicken or grilled veal chops.

ts_escaroleServes 4

1 large head escarole (about 1 pound)
2 1/2 tablespoons extra-virgin olive oil
5 large cloves garlic, sliced paper-thin

  1. Remove the core from the escarole. Cut the escarole into 1 1/2” pieces. Wash the escarole well in a colander under cold running water. Dry thoroughly.
  2. In a very large nonstick skillet with a cover, heat the oil over medium heat. Add the garlic and cook until just soft, without browning it at all.
  3. Add the escarole (it will wilt considerably), salt, and freshly ground black pepper. Cook over high heat, stirring constantly, for 1 to 2 minutes. Reduce the heat to medium and cover the skillet. Cook until the escarole is soft but still retains its shape, 10 to 15 minutes. Serve immediately.

Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.


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