- 2 tablespoons olive oil
- 3 garlic cloves, chopped
- 1 large head escarole, torn (about 10 cups)
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Heat oil in a Dutch oven over medium-high heat. Add garlic; cook, stirring constantly, 1 minute. Add escarole; cook, stirring constantly, 3 minutes or until wilted. Add remaining ingredients, tossing gently.
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