Sautéed Escarole with Spring Garlic
Sautéed Escarole with Spring Garlic
- 2 tablespoons olive oil
- 1 spring garlic, diced
- 2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well
- Coarse salt
In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes
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