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The Essential New York Times Cookbook: Classic Recipes for a New Century

Escarole with Pan-Roasted Garlic and Lemon

Page 248

| Course Type: Sides

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Recipe Review

19th May 2013

Zosia from Toronto, ON

This was tasty…..garlic, lightly sautéed greens, a squeeze of lemon to finish….. what’s not to like.

However, the whole point of pan-roasting the garlic, a fairly time consuming step, was lost on me (and my family), since none of us ate the cloves of garlic that were apparently like candy. Without that element, this dish wasn’t particularly special.

Some additional notes: I used only 2 Tbsp oil and probably could have gotten away with less; 1 large head escarole feeds 2-3, not 6, people.

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