Escarole and bean saute from Cooking Light Magazine, December 2011 (page 39)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • whitewoods on June 19, 2023

    Very simple recipe. I made this to use up some leftover escarole. Years ago I never liked escarole because of it's bitterness--the only time I ever really liked it was in soup, but I guess my tastes have expanded, because I found this to be edible. Maybe the lemon helps.

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