3 Reviews

I wasn't too pleased with the texture of the escarole after blanching. Even only blanching for two minutes and plunging in cold water to stop the cooking, it was too soggy. Next time I would skip the blanching, even though it did eliminate the bitterness.

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SandyJasmine October 27, 2008

Yummy!! Love the garlicky flavor to these greens!! Delish!

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Mom2Rose August 04, 2008

This is a really good recipe. I added the juice of 1/2 a lemon during step #4. I've also done it without the lemon... both ways are delicious. Thanks!

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tzisa May 13, 2006
Escarole With Garlic and Bread Crumbs