First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from Greens Glorious Greens! by Johnna Albi & Catherine Walthers. Save the tender pale hearts of Escarole for salads, use the dark outer leaves in this recipe.
1 Tbs. extra virgin olive oil
1 Onion, thinly sliced
4 garlic cloves, minced
8 cups chicken or veg stock
1 tsp. salt, or to taste
1/2 cup Arborio rice, or pearl barley
shredded chicken (optional)
5 cups Escarole, washed & roughly chopped
Heat oil in a large soup pot over medium heat. Add onion, cook for 10 min until tender. Reduce heat to low, add garlic, cook until fragrant. Add stock, salt and rice and bring to boil. Simmer for 5 minutes. Add escarole and shredded chicken, if using. Simmer, covered, for about 10 minutes, until rice and escarole are tender. Season to taste with salt. Serve with grated Parmesan. Serves 6