Escarole And New Potatoes Recipe
Ingredients
1 1/2 pounds small new potatoes
1 pound escarole
2 tablespoons olive oil
1 cup chicken broth or stock
2 medium onions, chopped
2 cloves garlic, minced
Freshly ground black pepper to taste
Directions
Cook potatoes in water to cover in covered pot for about 20 minutes, until potatoes are cooked.
Heat oil in large skillet.
Saute onions and garlic in hot oil until onion softens.
Meanwhile, wash escarole, drain and break into 2 inch pieces.
Add escarole to skillet and stir occasionally until escarole wilts.
As potatoes are cooked, add to skillet and cut into quarters (leave skins intact.) Add chicken broth; stir to heat through.
Season with pepper and serve
Heat oil in large skillet.
Saute onions and garlic in hot oil until onion softens.
Meanwhile, wash escarole, drain and break into 2 inch pieces.
Add escarole to skillet and stir occasionally until escarole wilts.
As potatoes are cooked, add to skillet and cut into quarters (leave skins intact.) Add chicken broth; stir to heat through.
Season with pepper and serve
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