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April 25, 2008, Newsletter Issue #113: Italian Greens and Beans Dish
1
Tip of the Week
Try this easy but not plain Italian classic salad.
Take:
1 tsp olive oil
1 head escarole
2 cloves garlic, minced
1 cup chickpeas
2 tsp grated Parmesan cheese
Cook:
Tear escarole into medium pieces. Slightly heat the olive oil with garlic and chickpeas. Add the escarole and continue to heat until the escarole is just warm. Season with Parmesan cheese and dress with olive oil and any spices you like.
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