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Print this Recipe    Escarole Garlic

Italian Escarole with Garlic

2 heads escarole
less than 1/4 cup olive oil
slivers of garlic to taste (fresh or from jar)
a little crushed red pepper

Wash the escarole well, and separate from core. Put in saucepan
(covered) with small amount of water and steam until wilted Drain
well and set aside. In a skillet, pour a little less than 1/4 cup
of virgin olive oil and warm the oil Add slivers of garlic and
saute. When the garlic is softly golden, add a little crushed red
pepper then add escarole and cook for 8 to 10 minutes.

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