Thursday, May 17, 2012

Escarole with Garlic and Pine Nuts

Ingredients: 1 head escarole, about 1 1/4 to 1 1/2 pounds 4 T extra virgin olive oil 2 cloves garlic, thinly sliced 2 T pine nuts Preparing the escarole: Bring 3 quarts water to a rolling boil. Separate the escarole leaves and rinse thoroughly. Drop leaves into the boiling water and boil, covered, until tender, about 35 minutes When the escarole is tender, drain thoroughly and let dry. In a large saute pan, heat the olive oil until hot but not smoking. Roughly chop the escarole. Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes. Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes. Add the escarole and stir until well cooked and very soft, about 5 minutes. Remove from the heat and serve. Serves 4


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