1/4 cup of olive oil
2 cloves of garlic, minced
Leaves from 2 large heads of escarole, cut into fine strips
Salt to taste
1/4 cup of olive oil
2 cloves of garlic, minced
Leaves from 2 large heads of escarole, cut into fine strips
Salt to taste
In a pan, heat the olive oil until it's very hot
Add the garlic and fry until golden brown
Add the escarole and cook, stirring occasionally, for 10 minutes or until tender but still crispy
Season with salt
Serves 8 people.
