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Ingredients
- 2 whl heads garlic
- 2 tsp Extra virgin olive oil, plus
- 1 Tbsp. Extra virgin olive oil (preferably extra-virgin)
- 1 1/2 lb Escarole, trimmed, cut into 1-inch pcs
- 1 lrg Garlic clove, chopped
- 4 slc French bread (4" x 6" each) halved, toasted
- 1 x Lemon, cut into 8 wedges
Directions
- Preheat oven to 350 F. Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top of garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in small glass baking dish. Drizzle with 1 tsp. oil. Cover dish with foil and roast garlic 30 min.
- Turn garlic cut side down. Roast uncovered till tender, about 30 min.
- Cold to room temperature.
- Separate garlic into individual cloves. Healthy pinch each clove at root end to release garlic into small bowl. Mash with fork. Stir in 1 tsp. oil.
- Season with salt and pepper. (Can be prepared 3 days ahead. Cover and chill. Bring to room temperature before using.)
- Cook escarole in large pot of boiling salted water till just tender, about 4 min. Drain well. Heat remaining 1 Tbsp. oil in heavy large skillet over medium heat. Add in 1 chopped garlic clove; saute/fry till heated through, about 3 min. Season with salt and pepper.
- Spread roasted garlic puree on bread slices. Using tongs, place escarole atop garlic. Serve with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 61 | 26% |
| Total Fat 6.83g | 9% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 416mg | 17% |
| Potassium 98mg | 3% |
| Total Carbs 37.27g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.84g | 1% |
| Protein 7.69g | 12% |
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