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A quick and delicious recipe from the Chicago Tribune that makes delightful use of our garden bounty of escarole. We have made a nice vegetarian dinner of this with freshly steamed rice. Of course, then this only served two instead of the listed four (LOL). They said, "Jose Garces uses dried guindilla chilies, but more common Anaheim, California or guajillo chilies can be substituted. This recipe is adapted from his book, "Latin Evolution.""
Units: US | Metric
Serving Size: 1 (225 g)
Servings Per Recipe: 4