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Ingredients Jump to Instructions ↓

  1. 1 cup olive oil

  2. 6 oz shallot s, thinly sliced (11/3 cups)

  3. 1 tablespoon fresh lemon juice

  4. 1/4 teaspoon salt

  5. teaspoon black pepper

  6. 1/2 cup packed pitted prunes (5 oz), finely chopped

  7. 1 head escarole (1 lb), tough ribs and outer leaves discarded and inner leaves and tender ribs cut crosswise into 1/2-inch-wide strips (8 cups)

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