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    ESC: Escarole with Potatoes and Garlic


    Source of Recipe


    Eating Well Is the Best Revenge

    * Exported from MasterCook *

    Hot Escarole with Potatoes and Garlic

    Recipe By : Marian Burros
    Serving Size : 2 Preparation Time :0:00
    Categories : Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    24 ounces tiny new potatoes
    -- (about 1-1/2 pounds)
    2 garlic cloves
    1/2 jalapeno pepper
    1 tablespoon olive oil
    1 large head escarole
    2 tablespoons balsamic vinegar
    1/8 teaspoon salt
    black pepper -- freshly ground

    Scrub but do not peel the potatoes. Cover with water and bring to a boil; cook potatoes about 20 minutes, until tender.

    Slice the garlic and mince the jalapeno. Heat the oil in a nonstick skillet and saute the garlic and jalapeno for about 30 seconds Remove the tough stems and any spoiled leaves from the escarole, and add to the garlic. Cook over medium heat just a few minutes, stirring occasionally to wilt leaves completely. When the potatoes are cooked, cut into bite-size pieces and stir into the escarole along with the vinegar. Season with salt and pepper.

    Source:
    "Eating Well Is the Best Revenge"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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