Label
All
0
Clear all filters

Escarole with Garlic and Chili

Rate this recipe

Preparation info
  • Makes

    2

    generous servings
    • Difficulty

      Easy

Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

Like most greens, escarole is wonderful stewed in a little oil with garlic and red chili, with vinegar added at the end to sharpen the tastes. The flavor is clean, slightly nutty, and goes very well with richer foods, especially with any of the potato cakes. If you’ve been using the blanched escarole hearts in salads, this recipe will allow you to make use of the outer leaves, which are usually set aside.

Ingredients

Method

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title