Escarole With Garlic and Oil

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 Information

  • Nutritional analysis per serving (4 servings)

    121 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 5 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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4 servings

Preparation

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.
2. Drop the escarole into boiling water with salt to taste. Simmer until the escarole is tender, about five minutes.
3. Drain well. Squeeze to extract excess liquid.
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.

About 15 minutes