Instructions: For the Flavored Olive Oil: Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve.

For the Escarole: Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water. Shake off excess water.

In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat. Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process. When escarole is cool, drain well in a colander and pat dry.

To make Garlic and Oil Sauteed Escarole: Heat oil in a large, heavy saute pan over medium heat. Add garlic. Stir in the escarole and saute for 3 minutes or until hot. Season with salt and pepper and serve.

This recipe yields 6 servings.

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