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Christmas Eve Escarole
½ cup of olive oi
4 tbsp garlic, chopped (About 10 cloves of garlic)
1 tsp red pepper flakes
4 heads of escarole, chopped (cleaned thoroughly)
4 anchovy fillets, chopped
¾ cup of chicken broth
½ cup of Kalamata olives
1 tbsp lemon juice
Zest of 1 lemon
Heat olive oil in sauté pan over low heat. Add the garlic & dried pepper flakes. Cook for 1 minute.
Add ¼ escarole & sprinkle with 1 tsp garlic-red pepper flakes mixture. Repeat this 3 more times creating 3 layers ending with escarole.
Add chicken broth, cover & cook for 10 minutes. Transfer escarole to a bowl.
Add olives, anchovies, lemon juice & zest. Toss to incorporate
Serves 6. NOTE: You can add golden raisins to the layers of escarole to add a fresh burst of sweetness.
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