Come back often and see what I will concoct next.. I like to create new things. I promise not to post anything until I try it first. I like to use fresh ingredients when available so most of this is cooking from scratch. I am of Italian Heritage so there will be a lot of Italian Foods but there are no boundaries when it comes to creating a meal for people you love.

Saturday, January 15, 2011

Sauteed Escarole with Garlic and Lemon

1 Head Escarole
1/4 Cup Olive Oil
1 Clove Garlic chopped
1 Sweet Onion sliced
1/4 Cup Dry Cocktail Sherry (or Cooking Sherry)
1 Chicken boullion cube
black pepper and basil to taste
1 Lemon cut into wedges

Separate Escarole into leaves and rinse well
Shake excess water from leaves

In a 12 skillet barely brown garlic over medium heat
Add Onion. Stir to coat onion in oil, heat till translucent
Add Escarole and toss well
Heat till tender over medium heat turning occassionally
Once Escarole is tender add Sherry and bring to boil stir and leave at boil for at least 2 minutes to cook off alcohol.
Add bouillon cube and stir till dissolved
Remove from heat and season to taste.
Serve in short bowl with Lemon Wedges

Excellent as appetizer or side dish.
I like to sprinkle mine with some Parmesan or Asiago Cheese and Red Pepper Flakes.
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