Escarole Or radicchio Braised With Mint

Recipe Ingredients

8 oz	227g	Escarole or radicchio - well washed, and
		Roughly chopped, rinsed with water left
		On that clings to leaves
		Olive oil
		Minced garlic - to taste
		Fresh mint or basil - cut into chiffonade
		Some prosciutto - cut into chiffonade
		Salt - to taste
		Crushed red pepper - to taste

Recipe Instructions

In a skillet heat some olive oil. Add minced garlic and escarole and saute, stirring constantly until the leaves just wilt.

Remove from heat, stir in basil and prosciutto, salt and crushed red pepper.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6631 broadcast 12-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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