Every time I serve this dish, someone who claims they don't like vegetables looks up from their fork and says, "This is good!" It's Italian soul food. Greens and maybe my favorite veggie side dish.
Can you say.... Shh-Kaahdole
Ingredients
1 Head Escarole
1/4 Cup Olive Oil
1 Clove Garlic chopped
1 Sweet Onion sliced
1/4 Cup Dry Cocktail Sherry (or Cooking Sherry)
1 Chicken boullion cube
black pepper and basil to taste
1 Lemon cut into wedges
Prepare
Separate Escarole into leaves and rinse well
Shake excess water from leaves
Cook
In a 12 skillet barely brown garlic over medium heat
Add Onion. Stir to coat onion in oil, heat till translucent
Add Escarole and toss well
Heat till tender over medium heat turning occassionally
Once Escarole is tender add Sherry and bring to boil stir and leave at boil for at least 3 minutes to cook off alcohol.
Add bouillon cube and stir till dissolved
Remove from heat and season to taste.
Serve with Lemon Wedges
I like to sprinkle mine with some Parmesan or Asiago Cheese and Red Pepper Flakes.
1 Head Escarole
1/4 Cup Olive Oil
1 Clove Garlic chopped
1 Sweet Onion sliced
1/4 Cup Dry Cocktail Sherry (or Cooking Sherry)
1 Chicken boullion cube
black pepper and basil to taste
1 Lemon cut into wedges
Prepare
Separate Escarole into leaves and rinse well
Shake excess water from leaves
Cook
In a 12 skillet barely brown garlic over medium heat
Add Onion. Stir to coat onion in oil, heat till translucent
Add Escarole and toss well
Heat till tender over medium heat turning occassionally
Once Escarole is tender add Sherry and bring to boil stir and leave at boil for at least 3 minutes to cook off alcohol.
Add bouillon cube and stir till dissolved
Remove from heat and season to taste.
Serve with Lemon Wedges
I like to sprinkle mine with some Parmesan or Asiago Cheese and Red Pepper Flakes.
No comments:
Post a Comment