Escarole / Scarola

1 Head of Escarole, cored and roughly chopped
1 tbsp prosciutto or pancetta, chopped (optional)
2 garlic cloves, whole       
¼ cup chicken broth
1 tsp. Red pepper flakes
Olive oil

 

  1. In a medium skillet, heat the olive oil and garlic until garlic begins to color.
  2. Add the escarole and red pepper flakes and sauté over high heat for about 5 minutes. Add the chicken broth and cook another 2 minutes Season with salt and pepper and serve.

Note: Try this recipe with these vegetables:

  • Broccoli Rabe
  • Zucchini
  • Broccoli
  • Asparagus

Combine them if you like.

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