Mamas Italian Escarole Recipes

MAMA'S ITALIAN ESCAROLE

Steps:

• 1. Fill a large pot about half way with water and bring to a boil and add 1/2 teaspoon salt. Cut off end bunch of escarole. Separate leaves and wash.
• 2. Add the escarole to the boiling water and cook for about 10 minutes or till tender. Throw in a few small whole garlic cloves the last few minutes. Drain the escarole really well and set aside.
• 3. In the same pot add olive oil. Slice 3-4 large cloves garlic the long way, not too thin and sautee and brown the garlic on each side in the olive oil.
• 4. Return the drained escarole to the pot with the garlic. Add salt and pepper. Add a can of drained black olives and continue to cook for about 3 minutes. Remove the vegetable from the pot, and place in a nice serving dish. Drizzle with olive oil

ESCAROLE ITALIAN STYLE

Steps:

• Cut ends off escarole & seperate leaves. Place in a sink full of cool water and let soak while agitating.
• Meanwhile, in large wide pan, saute shallots in oil until soft and browning, add minced garlic and 1/2 salt and saute another minute.
• Rough chop escarole and with a bit of the water clinging to leaves and add to pan.
• Add remaining salt.
• NOTE It will be ALOT until it starts to wilt just keep turning from the bottom. Saute 15 to 20 minutes or until most of the water is evaporated and escarole is tender. Sprinkle with red pepper if desired.

MAMMA'S ESCAROLE SOUP

Steps:

• Heat olive oil in a large saucepan and brown the garlic.
• Add onion, carrots, and potato (if using). Cook 1 minute.
• Add broth.
• Add escarole, cover, and bring to a boil.
• Reduce heat to low and simmer for 1 hour.
• Spoon into bowls and sprinkle with grated cheese.

MAMA'S ITALIAN WEDDING SOUP

Steps:

• In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
• In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.