Prep 15 mins
Cook 12 mins
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.
- 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
- 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.
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!