Escarole or radicchio braised with mint

2 servings

Ingredients

Quantity Ingredient
8 ounces 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

Directions

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

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