ff the base of the escarole and discard any bruised leaves
nd simmer for about 10 minutes.
Add tomatoes, oregano, escarole, and
aute for another couple of minutes.
Stir in the escarole and
in sauce pan bring the potatoes,garlic and enough salted water to cover the potatoes to a boil cover,and simmer 20 minutes,drain return the mixture to saucepot over low heat using hand masher or ricer mash until smooth.
in a sauce pot cook the escarole in butter for 2 minutes in seperate saucepan heat the buttermilk,fold in escarole,buttermilk,salt,and pepper in the potatoes.
amaged outer leaves from the escarole, wash thoroughly between the leaves
Cut bottom off escarole. Then cut in half. Clean escarole in sink of
nd cook on medium high for about 5 minutes, allowing some
Trim the escarole and discard any bruised leaves.
Prepare little meatballs and fry until brown.
Boil escarole. Next run it under cold water and strain.
Chop escarole into small pieces.
Add meatballs and escarole to broth and cook for 10 to 15 minutes.
Beat eggs and add Parmesan cheese.
Add egg mixture to broth.
Cover and simmer for 10 to 20 minutes.
Stir and simmer 5 to 10 minutes.
ut off stem end of escarole to separate leaves. In large
ook chicken breast in microwave for a few minutes.
Cut
In a large saucepan, place chicken broth and escarole.
Be sure it is washed and coarsely cut.
Bring to a boil and simmer for 1 hour.
Gently brown the garlic in the oil.
Add the cannellini beans and their liquid and heat thoroughly.
Combine with the escarole and let simmer for 10 to 20 minutes.
Stir carefully with a wooden spoon.
This should have a soupy consistency; add more broth or water if necessary.
Serve with red pepper flakes and fresh grated cheese.
Hot Italian bread is necessary to soak up all flavor.
Place chopped escarole in a clean sink filled
Clean escarole thoroughly. Put escarole into boiling salted water, cooking until tender, drain.
In medium saucepan, saute about 4 pieces of garlic in about 1/4 cup cooking oil.
Let cool. Add cannellini beans and escarole.
Season with salt, pepper and garlic powder,
Cook on medium to low heat for about 20 minutes. Look out for the garlics, they resemble the beans!!
Before serving, hunt them down!
broth and escarole. Cover and cook on LOW for 4 hours.
ut off root end of escarole. Thoroughly rinse the leaves. Bring
Preheat an outdoor grill for medium-high heat, and lightly
Trim and clean the escarole.
Stack the leaves and
about 10 minutes. Add the escarole and cook, stirring occasionally, until
partially covered, for 10 minutes.
Add the escarole to the pot