ESCAROLE AND NEW POTATOES

By joanmarie

Ingredients

• 8-10 SMALL NEW POTATOES (1-1/2 LBS)
• 2 MEDIUM SIZE ONIONS CHOPPED
• 2 CLOVES GARLIC FINELY CHOPPED
• 2 TBS OLIVE OIL
• 1 LB ESCAROLE LEAVES
• 1 CUP CHICKEN BROTH

Preparation

Step 1

COOK POTATOES IN THEIR SKINS IN BOILING WATER 20 MINUTES. DRAIN AND SET ASIDE SAUTE ONION AND GARLIC IN OIL IN LARGE SKILLET. TEAR ESCAROLE INTO 2 INCH PIECES. ADD ESCAROLE TO SKILLET, STIRRING OCCASIONALLY UNTIL SECAROLE WILTS. QUARTER COOKED POTOTES AND ADD TO SKILLET. STIR IN CHICKEN BROTH, BRING TO A BOIL. SEASON WITH SALT AND PEPPER, SERVE HOT.