Escarole With Garlic

Ingredients

• 4 cups washed escarole, chopped coarse
• ¼ cup olive oil, or butter
• 1 large clove garlic, minced
• Salt and pepper as desired

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    275 calories; 27 grams fat; 3 grams saturated fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 6 grams dietary fiber; 0 grams sugars; 1 gram protein; 4 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

1. Bring 2 quarts of water to a boil in a deep pot. Drop the escarole into the water all at once. Stir until it is submerged and allow the water to come back to a boil. Cook 1 to 2 minutes and remove the pot to the sink. Run cold water into the pot to stop the cooking and pour the escarole into a colander to drain. Press out excess moisture and reserve.
2. Heat the olive oil in a large skillet over medium heat and saute the garlic in it until softened but not browned, about 1 minute. Add the drained escarole, raise the heat and saute, stirring constantly, until just heated through. Season to taste with salt and pepper.

15 minutes