Escarole Sauteed With Garlic Recipe
Are you looking for a yummy Escarole Sauteed With Garlic recipe? Escarole Sauteed With Garlic gets its taste from Vegetable. I prefer to make Escarole Sauteed With Garlic as a Side Dish for all my family get-togethers. It would be a sin to not try this sinfully delicious Escarole Sauteed With Garlic recipe.
Ingredients
1 large head escarole (1 1/2 pounds), cored and rinsed
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon grated orange rind
1 tablespoon orange juice
1/4 teaspoon black pepper
Directions
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.
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.
