Escarole has a bitter taste which resonates with the Heart. Add leftovers to boiling water as a soup stock!
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.
Heat oil over medium heat.
Add a pinch of salt and garlic, heat until fragrant.
Stir in the escarole and sauté for 3 minutes or until hot.
Season to taste with salt and pepper, mushroom powder and a dash of cooking wine, and serve.
Ingredients
Directions
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.
Heat oil over medium heat.
Add a pinch of salt and garlic, heat until fragrant.
Stir in the escarole and sauté for 3 minutes or until hot.
Season to taste with salt and pepper, mushroom powder and a dash of cooking wine, and serve.
