| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Artchokes, Salads/dres | 2 | Servings | ||
INGREDIENTS
| 8 | oz | Escarole or radicchio, well |
| washed and | ||
| Roughly chopped, rinsed with | ||
| water left | ||
| On that clings to leaves | ||
| Olive oil | ||
| Minced garlic, to taste | ||
| Fresh mint or basil, cut | ||
| into chiffonade | ||
| Some prosciutto, cut into | ||
| chiffonade | ||
| Salt, to taste | ||
| Crushed red pepper, to taste |
INSTRUCTIONS
In a skillet heat some olive oil. Add minced garlic and escarole and saute, stirring constantly until the leaves just wilt. Remove from heat, stir in basil and prosciutto, salt and crushed red pepper. This recipe yields 2 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6631 broadcast 12-16-1997) Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
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