Garlic and Oil Sauteed Escarole

• 1/2 cup flavored olive oil, recipe follows
• 4 garlic cloves, peeled and minced
• 1 recipe escarole, recipe follows
• Salt and pepper, to taste
• 1 cup extra virgin olive oil
• 4 garlic cloves, peeled and crushed
• 2 large bunches escarole

1. Heat oil in a small, heavy saucepan over medium-low heat.
2. Add garlic and barely simmer until garlic is just beginning to brown.
3. Remove and discard garlic.
4. Pour oil into a clean container and reserve.
5. Remove any tough outer or damaged leaves from the escarole.
6. Cut off the tough root end and tear leaves into large pieces.
7. Wash well in a sink filled with cold water.
8. Shake off excess water.
9. In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat.
10. Remove from heat and drain in a colander.
11. Immediately place escarole in cold water to cover, stopping the cooking process.
12. When escarole is cool, drain well in a colander and pat dry.
13. TO MAKE GARLIC AND OIL SAUTE()EED ESCAROLE: Heat oil in a large, heavy sauteG pan over medium heat.
14. Add garlic.
15. Stir in the escarole and sauteG for 3 minutes or until hot.
16. Season with salt and pepper and serve.

olive oil, garlic, recipe escarole, salt, extra virgin olive oil, garlic, bunches

Taken from www.foodnetwork.com/recipes/garlic-and-oil-sauteed-escarole-recipe.html (may not work)