Plant Oriented Cooking

RECIPE: Sautéed Escarole with Garlic

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  • One head of fresh escarole
  • Kosher salt and freshlyt ground black pepper to taste
  • 3-4 tablespoons of olive oil
  • 4-5 cloves of garlic
  • 1 tablespoon of dry red pepper flakes (optional)


  1. Cut the bottom ½ inch of the escarole (removing the stem) so all of the individual leaves are exposed.
  2. Wash the leaves in a large bowl with water.
  3. Steam the leaves for about 5-10 minutes.
  4. Remove the excess liquid and add salt and pepper to taste as well as 3-4 tablespoons of olive oil. Toss the ingredients well and add your thinly sliced garlic (you can add the red pepper flakes at this point as well).
  5. Finally, sauté the mixture for 8-10 minutes and serve in a medium sized bowl.




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