Escarole With Garlic and Oil
Published October 20, 1981
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds escarole
Salt to taste, if desired
3 tablespoons olive oil
1 tablespoon finely minced garlic
Freshly ground pepper, to taste
Nutritional analysis per serving (4 servings)
8 grams carbs; 123 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 5 grams fiber; 425 milligrams sodium; 2 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pull the leaves of the escarole apart. Trim off the ends and cut out the core. Rinse well and shake off the excess water.
- Step 2
Drop the escarole into boiling water with salt to taste. Simmer until the escarole is tender, about five minutes.
- Step 3
Drain well. Squeeze to extract excess liquid.
- Step 4
Heat the oil in a skillet and add the garlic. Cook until the garlic starts to brown (do not let it brown or it will become bitter). Add the escarole, stirring it around so that it heats evenly. Add salt and pepper to taste and serve.
Private Notes
Comments
I highly suggest dissolving a few anchovy filets in the oil before adding the garlic, giving teensy squeeze of lemon, and dusting the final product with pecorino. Such small tweaks for such grand returns.
This is the best food on earth. Very simple to cook. Delicious with just some olive oil, salt and pepper. Even better with some chopped garlic and a little red pepper.
The translucence of the cooked escarole is lovely. Tasty (and pretty) alternative to spinach.