Prep 10 mins
Cook 10 mins
Another Andrew Weil recipe that I tweaked ever so slightly.
- 1 head escarole
- 4 cups low sodium vegetable broth (may use chicken broth)
- 4 teaspoons parmesan cheese, grated (optional)
- black pepper, fresh ground to taste (optional)
- Bring broth to boil. Meanwhile, wash escarole and shake off clinging water.
- Coarsely chop and stir into broth.
- Remove from heat.
- Add pepper.
- Use parmesan cheese as a garnish.