Ingredients Jump to Instructions ↓

  1. 2 heads (about 2 lb.) escarole

  2. 1 c. chicken broth

  3. 6 tbsp. olive oil, divided

  4. 6 cloves garlic, peeled, sliced

  5. 2 tbsp. pine nuts

  6. 1/2 c. dry bread crumbs

  7. Salt & pepper to taste

Instructions Jump to Ingredients ↑

  1. Clean escarole and cut into bite-size pieces. Cook in chicken broth until tender, about 10 minutes. Drain. Toss escarole with 2 tablespoons olive oil and place in a shallow serving dish. Keep warm.

  2. In a skillet, heat 4 tablespoons olive oil. Add garlic aand pine nuts nd cook 1 minute. Add bread crumbs and cook until crumbs are golden brown. Season with salt and pepper. Sprinkle crumbs over escarole and serve at once. Makes 6 servings


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