TLC Cooking "Sauteed Escarole, Garlic and Tomato"

Sautéed Escarole, Garlic and Tomato

INGREDIENTS

1	large or 2 small heads escarole, approximately 1 pound
1/4	cup olive oil
3	plump cloves garlic, sliced
pinch red pepper flakes
pinch salt
1	14.5 ounce can plum tomatoes, drained and hand-crushed

PREPARATION:

Wash, core, and tear the escarole into small pieces. In a large sauté pan over medium heat, add the olive oil. Add the garlic and red pepper. Sauté just until turning golden. Add all of the escarole, the pinch of salt and sauté, turning with tongs, until wilted – approximately 7-10 minutes.
Add the tomatoes and cook until tomatoes juice starts to cook off and everything begins to come together, about 3 minutes.
Serve immediately.

This recipe appears in: Italian

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