Escarole with Garlic & Bread Crumbs

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Escarole with Garlic & Bread Crumbs
Serves 6
This VERY Italian side dish makes a wonderful accompaniment to roasted meats and grilled fish. You may also sprinkle sauteed colorful peppers onto the casserole for both a visual and tasty option.
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  1. 2 heads Escarole, fresh (about 2 lbs.)
  2. 6 Tbsp. Olive Oil, divided
  3. 2 Tbsp. Pine Nuts
  4. To Taste - Salt & Pepper
  5. 1 cup Chicken Broth
  6. 6 cloves Garlic, peeled
  7. 1/2 cup Dry Bread Crumbs
  1. Clean escarole and cut into bite-size pieces.
  2. Cook in chicken broth until tender, about 10 minutes. Drain.
  3. Toss escarole with 2 Tbsp. of olive oil and place in a shallow serving dish. Keep warm.
  4. In a skillet, heat 4 Tbsp. olive oil.
  5. Add garlic and pine nuts and cook one minute.
  6. Add bread crumbs and cook until crumbs are golden brown.
  7. Season with salt & pepper.
  8. Sprinkle crumbs over escarole and serve at once.
Nino Salvaggio