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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 head of escarole, trimmed and chopped 2 tablespoons olive oil 2 cloves of garlic, diced Salt and pepper to taste PREPARATION Heat the oil in a skillet over medium heat. Add garlic and cook about 2 minutes. Add escarole and salt and cook, stirring frequently until wilted [...]
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Adapted from The Savory Way INGREDIENTS 2 cans white beans (15 oz)—either cannellini beans or small white navy beans Salt 1 bunch greens of choice (kale, spinach, escarole, komatsuna, etc.), approx 4–6 cups, chopped 1 tablespoon extra virgin olive oil, plus more to drizzle 1/4 teaspoon red pepper flakes 2 large cloves minced garlic, and/or 1/2 [...]
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Adapted from epicurious.com INGREDIENTS 1 garlic clove, chopped 2 tablespoons olive oil 1 head of escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry 1 tablespoon Kalamata olives, chopped 2 teaspoons Thompson raisins 2 teaspoons pine nuts, toasted lightly PREPARATION In a large skillet, sauté the garlic in the oil over moderately high [...]
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