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Thursday, November 11, 2010

Boiled Escarole, Red Potatoes in Olive Oil and Garlic


  Escarole is delicious in soups, mixed in with pasta, or here is a simple recipe for a healthy side dish with any meal.

1 head Escarole
4 or 5 red potatoes
In a large saucepot boil the escarole and potatoes together until the potatoes are soft.
Drain. Cut up the Escarole and potatoes, place in a large serving bowl, then  add 4 or 5 tablespoons of Extra Virgin Olive Oil, 2 cloves minced garlic, 1/2 teaspoon garlic powder,  salt , pepper to taste. I like a little heat so will add hot pepper flakes.  Serve warm.