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Escarole Mashed Potatoes January 22, 2011

Filed under: Eating — Celina @ 9:42 am

 

Don't compromise! This dish is healthy and flavourful.

 

 

If you’re like me, and are not well acquainted with the escarole I suggest you give it shot because oh boy . . . these potatoes blew my mind! Escarole is actually a broad, crinkly leafed variety of endive. Yes that means it’s a leaf. Since it’s one of the dark green varieties of edible leaves, this puppy is packed with lots of great nutrients.

The most common way to prepare escarole is to use it in salads, or to sauté it with garlic. If that sounds pretty boring (it does to me), look no further because this recipe combines the amazing taste of potatoes with the added nutritional benefit of escarole. No butter, milk, or cheese goes into my potatoes, but they always come out smooth and light.

To balance of this great dinner you can pair it with the meat of your choice (think lean protein: chicken, turkey, extra lean beef or pork), some roasted vegetables (asparagus in my case), and salad. Before you try this recipe, there are a couple of things you should know.

I cannot take credit for this recipe. It was created by my MOM. Her meals are always healthy, comforting, and filling. I’ll be sharing more of my family’s recipes because hoarding all this goodness just for us, seems pretty evil. Keep coming back for more and give this side dish a try. Let me know how it is!


Escarole Mashed Potatoes


4 escarole heads (you can try kale, swiss chard, or spinach instead)

4 pounds of potatoes

3 garlic cloves minced and 3 extra

1 – 1 1/2 cups chicken broth (replace some with the juice of a roast, or turkey, or any meat for added flavour)

pinch crushed chili flakes


Wash the escarole well and cook in boiling water for 2 minutes. Drain and let cool.Once cool squeeze out the water and chop.


Peel the potatoes and boil in salted water with 3 whole cloves of garlic. Drain and mash the potatoes and garlic. Add the chicken broth.


Heat a large skillet with extra virgin olive oil and add chili flakes. Fry the escarole for 3-5 minutes. Season with salt and pepper. Add the minced garlic and cook another 2 minutes. Season with salt and pepper again. Add the mashed potatoes. Simmer for 5-10 minutes on medium/low.

Enjoy!

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