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    Buca Di Beppo's Escarole


    Source of Recipe


    Chef Vittorio Renda, Buca di Beppo

    List of Ingredients




    1/3 cup olive oil
    3 tablespoons chopped garlic
    2 tablespoons sliced garlic
    1 1/2 pounds escarole
    Salt -- to taste

    Recipe



    Boil and blanch the escarole and squeeze well to remove the water.

    Heat olive oil with garlic until garlic starts to brown. Add escarole and season with salt. Saute until heated through.


    Comments: This flavorful side dish works nicely with chicken dishes.
 

 

 

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