Makes 4 Servings
- 1 head escarole
- 2 to 3 tablespoons extra- virgin olive oil
- 4 to 5 garlic cloves
- Salt and pepper to taste
Heat a medium pot of water over high heat for blanching and prepare a large bowl of ice water for shocking.
Trim and clean the escarole. Blanch it in the boiling water for about 1 minute. Remove and shock for 1 minute in ice water to set the color. Remove and drain. In a medium sauté the garlic cloves until deep brown on all sides, being careful not to burn them, about 4to 5 minutes. Chop the escarole and add to the pan. Stir for 1 minute and season with salt and pepper. Serve drizzled with additional olive oil.