- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 servings
Ingredients
8 ounces escarole or radicchio, well washed and roughly chopped, rinsed with water left on that clings to leaves
Olive oil
Minced garlic
Fresh mint or basil, cut into chiffonade
Some prosciutto, cut into chiffonade
Salt and crushed red pepper
Directions
- 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.
