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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another Andrew Weil recipe that I tweaked ever so slightly. Ingredients:
1 head escarole |
4 cups low sodium vegetable broth (may use chicken broth) |
4 teaspoons parmesan cheese, grated (optional) |
black pepper, fresh ground to taste (optional) |
Directions:
1. Bring broth to boil. Meanwhile, wash escarole and shake off clinging water.
2. Coarsely chop and stir into broth.
3. Remove from heat.
4. Add pepper.
5. Use parmesan cheese as a garnish.
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