Stuffed Escarole

Recipe by Phil Franco
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, combine the bread crumbs, olives, anchovies, 1/4 cup wine, 1/4 cup olive oil, cheese, pine nuts, raisins, parsley, and capers.
  • Add salt and pepper to taste.
  • Discard any damaged outer leaves from the escarole, wash thoroughly between the leaves and shake dry.
  • Take out the center leaves to make room for the stuffing, then stuff the escarole and tie closed with kitchen string.
  • In a large, deep skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
  • Lower the heat, add the garlic and escarole and fry, turning with tongs, until softened, about 10 minutes.
  • Transfer the escarole to a plate.
  • Pour the remaining 1/4 cup wine and the chicken broth over the escarole.
  • Cover and let rest for 10 minutes.
  • Remove the string and slice the escarole open to serve.
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