Total Calories: 93
1 Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially in the center of the leaves where soil collects. Stack the leaves and cut them into bite-size pieces.
2 In a large pot, cook the garlic and red pepper, if using, in the olive oil over medium heat until the garlic is golden, about 2 minutes. Add the escarole and salt to taste. Stir well. Cover the pot and cook until the escarole is tender, about 12 to 15 minutes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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