Recipe courtesy of Michele Urvater

Escarole or Radicchio Braised with Mint

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 2 servings
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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


  1. In a skillet heat some olive oil. Add minced garlic and escarole and saute, stirring constantly until the leaves just wilt.
  2. Remove from heat, stir in basil and prosciutto, salt and crushed red pepper.
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