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Receta Garlic And Oil Sauteed Escarole
by Global Cookbook

Garlic And Oil Sauteed Escarole
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  Raciónes: 6

Ingredientes

  • 1/2 c. Flavored Extra virgin olive oil (see below)
  • 4 x garlic cloves peeled, chopped
  • 2 lrg escarole bunches Salt to taste Freshly-grnd black pepper to taste
  • 1 c. extra-virgin extra virgin olive oil
  • 4 x garlic cloves peeled, crushed

Direcciones

  1. For the Flavored Extra virgin olive oil: Heat oil in a small, heavy saucepan over medium-low heat. Add in garlic and barely simmer till garlic is just beginning to brown. Remove and throw away garlic. Pour oil into a clean container and reserve.
  2. For the Escarole: Remove any tough outer or possibly damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pcs. Wash well in a sink filled with cool water. Shake off excess water.
  3. In a deep saucepan with cool water to cover by about 2 inches, boil escarole for about 5 min over high heat. Remove from heat and drain in a colander. Immediately place escarole in cool water to cover, stopping the cooking process. When escarole is cold, drain well in a colander and pat dry.
  4. To make Garlic and Oil Sauteed Escarole: Heat oil in a large, heavy saute/fry pan over medium heat. Add in garlic. Stir in the escarole and saute/fry for 3 min or possibly till warm. Season with salt and pepper and serve.
  5. This recipe yields 6 servings.