Scarola Saltata all'Aglio

By LeeBoruchow

Escarole with Garlic

Ingredients

• 2 pounds escarole (about 2 bunches), washed and separated into leaves
• 2 tablespoons salt, plus more to taste
• extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• pinch teaspoon chili flakes

Details

Servings 4

Preparation

Step 1

Bring 6 quarts of water to a boil. Drop in the escarole leaves and 2 tablespoons of the salt. Cook until the escarole is soft. Drain thoroughly, rinse under cool water to stop the cooking and set the color, and gently squeeze dry with your hands.

Heat the olive oil in a deep 14-inch sauté pan over a medium-high flame. Add the garlic and chili and cook until aromatic, about 1 minute. Add the escarole, season with the remaining salt, and cook, stirring often, until the escarole becomes a soft, tender mass, about 10 minutes. Serve hot or at room temperature with lemon wedges.