

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.
Serves 4
1 large head escarole (about 1 pound)
2 1/2 tablespoons extra-virgin olive oil
5 large cloves garlic, sliced paper-thin
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.
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