Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.
- Servings: 4
Source: Everyday Food, January/February 2007
- 2 tablespoons olive oil
- 3 garlic cloves, peeled and smashed
- 2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well
- Coarse salt
In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.