Escarole or Radicchio Braised with Mint
| Yield: | 2 servings |
| Categories: | Salads, Artchokes |
| 8 | oz | Escarole or radicchio; well washed, and |
| Roughly chopped; rinsed with water left | ||
| On that clings to leaves | ||
| Olive oil | ||
| Minced garlic; to taste | ||
| Fresh mint or basil; cut into chiffonade | ||
| Some prosciutto; cut into chiffonade | ||
| Salt; to taste | ||
| Crushed red pepper; to taste |
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