Escarole Sauteed With Garlic
|Escarole head||1 1⁄2 Pound, cored and rinsed|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Orange rind||1 Teaspoon, grated|
|Orange juice||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
1 Shake the excess water from the escarole and tear the leaves in half.
In a 12 inch nonstick skillet, heat the oil over high heat until very hot but not smoking.
Stir in the garlic, orange rind, orange juice, pepper, and escarole.
Immediately lower the heat to moderate and cook, uncovered, stirring constantly, for 1 to 2 minutes or until the escarole has just wilted.
2 Transfer the escarole with tongsora for ktoa platter.
If necessary, boil the liquid remaining in the skillet for 1 to 2 minutes or until reduced to 1 tablespoon, then pourover the escarole.