ESCAROLE POWER
Escarole is a leafy green vegetable that belongs to the chicory family. Traditional Chinese Medicine views escarole as having cooling properties, making it suitable for balancing heat in the body.
[cooked-sharing]
1/4 cup of olive, sunflower, or grapeseed oil
2 garlic cloves, peeled and sliced
1 bunch of escarole
Salt and pepper to taste
Optional:
Mushroom powder to taste
Splash of Chinese cooking wine or other cooking wine, to taste
1Remove any tough outer or damaged leaves from the escarole.
2Cut off the tough root end and tear leaves into large pieces.
3Wash well in a sink filled with cold water.
5In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat.
6Remove from heat and drain in a colander.
7Immediately place escarole in cold water to cover, stopping the cooking process.
8When escarole is cool, drain well in a colander and pat dry.
10Heat oil over medium heat.
11Add a pinch of salt and garlic, heat until fragrant.
12Stir in the escarole and sauté for 3 minutes or until hot.
13Season to taste with salt and pepper, mushroom powder and a dash of cooking wine, and serve.
Ingredients
1/4 cup of olive, sunflower, or grapeseed oil
2 garlic cloves, peeled and sliced
1 bunch of escarole
Salt and pepper to taste
Optional:
Mushroom powder to taste
Splash of Chinese cooking wine or other cooking wine, to taste
Directions
1Remove any tough outer or damaged leaves from the escarole.
2Cut off the tough root end and tear leaves into large pieces.
3Wash well in a sink filled with cold water.
5In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat.
6Remove from heat and drain in a colander.
7Immediately place escarole in cold water to cover, stopping the cooking process.
8When escarole is cool, drain well in a colander and pat dry.
10Heat oil over medium heat.
11Add a pinch of salt and garlic, heat until fragrant.
12Stir in the escarole and sauté for 3 minutes or until hot.
13Season to taste with salt and pepper, mushroom powder and a dash of cooking wine, and serve.
