Escarole With Garlic and Oil
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds escarole
- Salt to taste, if desired
- 3tablespoons olive oil
- 1tablespoon finely minced garlic
- Freshly ground pepper, to taste
Nutritional analysis per serving (4 servings)
123 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 2 grams protein; 425 milligrams sodium
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
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.