How to make it

  • 1. Break apart head of Escarole and wash leaves well. Pat leaves dry and roughly chop.
  • 2. In large pan/pot heat Olive Oil.
  • 3. Slice Garlic thin and add to pot along with chopped Escarole.
  • 4. Toss continually until Garlic is cooked and Escarole wilted and soft.
  • 5. Remove from heat and season with salt and pepper to taste or sprinkle with grated Italian cheese.
  • ** Heads of Escarole and cloves of Garlic vary in size. Use judgement with how much garlic to then use.

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