1 Head Escarole
1/4 Cup Olive Oil
1 Clove Garlic chopped
1 Sweet Onion sliced
1/4 Cup Dry Cocktail Sherry (or Cooking Sherry)
1 Chicken boullion cube
black pepper and basil to taste
1 Lemon cut into wedges
Separate Escarole into leaves and rinse well
Shake excess water from leaves
In a 12 skillet barely brown garlic over medium heat
Add Onion. Stir to coat onion in oil, heat till translucent
Add Escarole and toss well
Heat till tender over medium heat turning occassionally
Once Escarole is tender add Sherry and bring to boil stir and leave at boil for at least 2 minutes to cook off alcohol.
Add bouillon cube and stir till dissolved
Remove from heat and season to taste.
Serve in short bowl with Lemon Wedges
Excellent as appetizer or side dish.
I like to sprinkle mine with some Parmesan or Asiago Cheese and Red Pepper Flakes.
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I've got to try this- I'll bet the sherry gives it an extra zing!
ReplyDeleteThe Sherry gives it a sweet zing, but make sure you cook off the alcohol. The lemon gives it tang. I love it.
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