Yield: 2 servings
|1½ pounds||New potatoes|
|2 \N||Cloves garlic|
|½ \N||Jalapeno pepper|
|1 tablespoon||Olive oil|
|1 \N||Head escarole|
|2 tablespoons||Balsamic vinegar|
|\N \N||Fresh ground pepper|
Scrub but do not peel the potatoes. Cover with water and bring to a boil; cook potatoes about 20 minutes, until tender. Slice the garlic and mince the jalapeno for about 30 seconds. Remove the tough stems and any spoiled leaves from the escarole. Wash and dry. Trim off the bottom; cut the leaves in half crosswise and add to the garlic.
Cook over medium heat just a few minutes, stirring occasionally to wilt leaves completely. When the potatoes are cooked, cut into bite-size pieces and stir into the escarole along with the vinegar.
Season with salt and pepper.
Recipe By : Eating Well is the Best Revenge From: Meg Antczak Date: 10-18-95 (21:17) (159) Fido: Cooking