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This simple sautéed escarole side dish is full of flavor, thanks to eight cloves of garlic. 

Martha Stewart Living, June 2001

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Servings:
4
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Ingredients

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Directions

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  • Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring until fragrant, about 1 minute. Add escarole hearts, and cook for 1 minute. Add remaining leaves, and cook, stirring until bright green and wilted, about 2 minutes more. If necessary, add a few tablespoons of water to aid in wilting. Add butter, and stir until melted. Season with salt and pepper. Serve with lemon wedges on the side.

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