Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method
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8 Small new potatoes (1 1/2 lb.) -- (8 to 10)
2 Medium size onions -- chopped
2 Cloves garlic -- finely chopped
2 Tbsp. olive oil
1 Lb. escarole leaves
1 C. chicken broth
pepper
Cook potatoes in their skins in boiling water in medium
size saucepan until tender, about 20 minutes.
Drain and reserve. Meanwhile, saute onion and garlic in oil in large
skillet until tender. Tear escarole into 2 inch pieces. Add
escarole to skillet, stirring occasionally until escarole
wilts. Quarter cooked potatoes and add to skillet. Stir in
broth. Bring to boil. Season with pepper. Serve.
Makes 4 large servings.
