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GARLIC SAUTÉED ESCAROLE

Yields1 Serving

Escarole has a bitter taste which resonates with the Heart. Add leftovers to boiling water as a soup stock!

 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
1

Remove any tough outer or damaged leaves from the escarole.

2

Cut off the tough root end and tear leaves into large pieces.

3

Wash well in a sink filled with cold water.

4

Shake off excess water.

5

In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat.

6

Remove from heat and drain in a colander.

7

Immediately place escarole in cold water to cover, stopping the cooking process.

8

When escarole is cool, drain well in a colander and pat dry.

10

Heat oil over medium heat.

11

Add a pinch of salt and garlic, heat until fragrant.

12

Stir in the escarole and sauté for 3 minutes or until hot.

13

Season to taste with salt and pepper, mushroom powder and a dash of cooking wine, and serve.