Calzone escarole
107 recipes
Escarole, walnuts and mulberries
ingredients
servings
2
Escarole
1 unit
Mulberries
15 grams
Shelled walnuts
30 grams
Garlic
1 wedge
Extra virgin olive oil
to taste
Iodized salt
to taste
second courses from Italy
Escarole, walnuts and mulberries
Escarole, walnuts and mulberries
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Vegan and tasty: the escarole so you've never tried it!
preparation
step 1
Clean the escarole: remove the core at the base and the tough outer leaves so off one by one all the leaves and wash them thoroughly with fresh water to remove any possible ground residue.
step 2
Without dry the leaves put them in a pot with a lid and let them simmer over medium heat turning them after about ten minutes. They will be cooked when all the leaves are soft.
step 3
In a pan, heat a tablespoon of oil EVO with a clove of crushed garlic and coarsely chopped walnuts. When garlic is golden add the escarole is sgocciolandola, mulberry and season with salt.
step 4
Let cook for about ten minutes doing reduce the cooking liquid. Discard garlic before serving.
