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Escarole or Radicchio Braised with Mint

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CATEGORY CUISINE TAG YIELD
Salads/dres, Artchokes 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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