A friend has recently turned me onto escarole.  It is so good! 

2 tsp olive oil

1 cup chopped onion (1 medium)

3 garlic cloves, minced

6 cups coarsely chopped packed escarole

1/2 cup dry white wine or fat free chicken broth

6 cups fat free chicken broth

2 cups chopped cooked skinless boneless chicken breast

1/2 cup uncooked long grain rice

1 tsp fresh thyme

1/4 tsp salt

1 bay leaf

Heat oil in a Dutch oven over medium heat.  Add onion and garlic; saute 7 minutes or until tender and lightly browned.  Add escarole; saute 2 minutes or just until escarole wilts.  Add wine; cook 1 minute.  Add broth and remaining ingredients; bring to a boil.  Cover, reduce heat, and simmer 20 minutes or until rice is tender.  Discard bay leaf before serving. 

Yields 6 servings of 1 cup each for 4 ww points, 187 cal, and 3.4 g fat

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