Scarola

• 1 pound escarole (about 1 large head), washed, stems removed, and leaves roughly chopped
• 3 tablespoons olive oil
• 2 cloves garlic, cut in half

1. Bring a large pot of salted water to a rapid boil.
2. Add the escarole and cook until tender but firm, about 5 minutes after the water returns to the boil.
3. Remove the escarole with a slotted spoon, place in a bowl, and set aside.
4. Reserve * cup of the cooking water.
5. Set aside.
6. (The escarole may be parboiled and set aside several hours before proceeding with the recipe.)
7. Warm the olive oil in a large saute pan set over medium heat.
8. Add the garlic and cook to flavor the oil but do not let it brown, about 2 minutes.
9. Add the escarole and the reserved cooking water.
10. Cook, stirring occasionally, to warm through and bring the flavor of the garlic and escarole together, about 4 minutes.
11. Serve immediately.

head, olive oil, garlic

Taken from www.foodnetwork.com/recipes/scarola-recipe.html (may not work)