Simple comfort food, thick and hearty, yet delicate in taste from The Ultrametabolism Cookbook
Author: Simple Nourished Living
1head escaroleabout 1 pound
2teaspoonsextra-virgin olive oil
3tablespoonsminced shallotI used onion instead
4cupslow sodium chicken or vegetable broth
1/4teaspoonfreshly ground black pepper
Remove any discolored or damaged outer leaves from the escarole. Wash the escarole thoroughly. The best way to do this is soak the leaves in a large bowl of water for several minutes and then gently remove them without disrupting any sand or dirt that may have settled in the bottom of the bowl.
Cut the escarole leaves crosswise into 3/4-inch thick ribbons.
Heat the oil in a large saucepan set over medium heat. Add the shallots and celery and cook, stirring often, until the shallots are translucent, about 2 minutes. Add the salt and rice and stir to coat with oil.
Add the escarole and cook for about 5 minutes, stirring often, until it wilts.
Add the broth and bring to a simmer, then lower the heat and cook covered, until the rice is tender, about 35 minutes.
Stir in the black pepper.
Taste and adjust the seasonings, adding more salt and pepper if necessary.
Nutritional Estimates Per Serving (1 cup): 144 calories, 3.3 g fat, 22.6 g carbs, 3.5 g fiber, 6.2 g protein and 4 Weight Watchers PointsPlus
Find this recipe online: https://simple-nourished-living.com/38-power-foods-escarole-and-brown-rice-soup/