Reviews Add Rating & Review
Back to Escarole with Toasted Garlic All Reviews for Escarole with Toasted Garlic - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Escarole with Toasted Garlic Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons olive oil 3 garlic cloves, very thinly sliced 1 large head escarole, cut into 1-inch- wide ribbons (10 cups) Coarse salt and freshly ground pepper 1/4 cup chicken stock (optional) Lemon juice or wedges
Gallery Escarole with Toasted Garlic
Recipe Summary Servings: 4
Gallery
Escarole with Toasted Garlic
Escarole with Toasted Garlic
Escarole with Toasted Garlic
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons olive oil 3 garlic cloves, very thinly sliced 1 large head escarole, cut into 1-inch- wide ribbons (10 cups) Coarse salt and freshly ground pepper 1/4 cup chicken stock (optional) Lemon juice or wedges
Directions
Combine olive oil and garlic in a large skillet. Set over medium-low heat and cook, turning occasionally, until golden brown, about 6 minutes.
Remove garlic slices as they turn golden (they won’t all brown at once) with a fork and drain on paper towels, leaving oil in pan.
Increase heat to high, add escarole, and season with salt and pepper. Stir to coat. Add stock. Cook until wilted.
Season with lemon juice, and drizzle with olive oil. Top with garlic chips.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Escarole with Toasted Garlic
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Escarole with Toasted Garlic
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
