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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
- 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.
- 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.
- 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.
- 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.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 6 servings | |
| Calories 483 | |
| Calories from Fat 478 | 99% |
| Total Fat 54.02g | 68% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 14mg | 0% |
| Total Carbs 1.15g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.22g | 0% |
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