Escarole with pan-roasted garlic and lemon from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 249) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pasta with vodka; Gently cooked salmon with mashed potatoes; Fish poached in buttermilk; Leg of lamb with potato gratin (Gigot à la Provençal et gratin de pommes de terre); Stewed lamb shanks with white beans and rosemary; Roman lamb; Grilled hanger steak

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PrincessK on February 11, 2011

    Pg. 249, Slice 10 cloves garlic thinly, then simmer 25 mins in EVOO on very low heat. Slice escarole thinly, rinse. Add to pan with garlic. Turn off heat. Toss escarole with the EVOO and garlic. Add lemon juice and salt and combine. At this point one can either toss lemon wedges with the escarole, or serve wedges on the plate to be squeezed as desired.

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