Recipe

Stuffed Escarole Recipe

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Ingredients

Directions

Step #1 In a large bowl, anchovies, 1/4 c wine, olives, cheese, mix the bread crumbs, parsley, raisins, 1/4 c olive oil, pine nuts, & capers.
Step #2 Add salt & pepper to taste.
Step #3 Discard any damaged outer leaves from the escarole, wash thoroughly between the leaves & shake dry.
Step #4 Take out the center leaves to make room for the stuffing, then stuff the escarole & tie closed with kitchen string.
Step #5 In a large, deep skillet, heat the remaining 1/4 c olive oil over medium-high heat.
Step #6 Lower the heat, add the garlic & escarole & fry, turning with tongs, until softened, about 10 mins.
Step #7 Transfer the escarole to a plate.
Step #8 Pour the remaining 1/4 c wine & the chicken broth over the escarole.
Step #9 Cover up & let rest for 10 mins.
Step #10 Remove the string & slice the escarole open to serve.
Enjoy the Stuffed Escarole recipe

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