Braised Escarole with Onion

Vegetarian

Serves 2 to 4.

Ingredients

• 1 head escarole
• 2 T. extra virgin olive oil
• 1 small sweet onion, finely chopped
• 1 plump garlic clove, minced
• salt and pepper
• chopped parsley

Preparation

Separate the escarole leaves and wash well—check for dirt at the base of the inner leaves. Drain and coarsely chop. Heat oil in a heavy skillet. Add onion, cook until limp. Add garlic and cook until it starts to turn color, but not until it's brown. Add the damp escarole, salt lightly, cook covered until greens are wilted and tender. About 10 minutes. Season with pepper and toss with parsley.

From: In the Bag: July 6-8, 2004