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escarole, sides

Braised Escarole With Apples

(Gourmet, March, 2000)

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Braised Escarole with Currants and Pine Nuts

(Bon Appétit, January, 2003)

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Sautéed Escarole with Pine Nuts and Raisins

(Cooking Light, June, 2002)

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Wilted Escarole With Pine Nuts and Raisins

(Secrets Of A Restaurant Chef, Episode: The Secret to Crispy Stuffed Chicken Breasts, Season: 9)

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