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Sauted Escarole With Leeks
- 1/4 cup olive oil
- 4 leeks (white and light green parts), cut into half-moons
- 4 cloves garlic, sliced
- 2 heads escarole, torn into 3-inch pieces (about 20 cups)
- 1/4 teaspoon crushed red pepper
Directions:View on Real Simple
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