Cook 3 bags of Chopped Escarole in one large can of chicken broth for 15 min. Save some cooking liquid when draining the escarole.
Saute garlic (I used 1 clove), 2 cans sliced black olives, and 2 cans of artichoke hearts, sliced in 1/2 stick of butter and 1/4 c olive oil. Remove from heat. Sprinkle a generous portion of Italian grated cheese and bread crumbs over the olive mixture. Cover with 1/2 of the cooked escarole. Again, sprinkle a generous portion of Italian grated cheese and bread crumbs over the escarole. Top with remaining escarole and top with cheese and breadcrumbs. Pour reserved cooking liquid along edge of escarole. Cover and cook for 30 minutes in a 350 degree oven.
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