Easy Cooked Escarole
|Escarole head||1 Large|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
Remove and discard stems from escarole; wash leaves thoroughly, and tear into large pieces.
Place escarole leaves in a large saucepan (do not add water); cover and cook over medium heat 5 minutes or until wilted.
Heat oil in a medium skillet; add garlic, and saute 2 to 3 minutes.
Add drained escarole, salt, and pepper.
Cook, stirring constantly; until escarole is well heated.