Jan 152010
 

I had about half a head of escarole remaining after I made this soup, and a splash of red wine remaining after I made this chicken. To be honest, there wasn’t much else in my refrigerator, so I made this quick escarole side dish.

I tore the escarole into smaller pieces, gave them a quick rinse, and then tossed them in a big frying pan with a bit of olive oil and garlic powder. After cooking the escarole on high heat for a few minutes, I added in the red wine and left the pan on the stove for another minute. This isn’t a recipe, but sometimes you need to just let the contents of your refrigerator inspire you.

Print Friendly, PDF & Email
 Posted by at 1:00 pm

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)