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Sauteed Escarole or in a pie
measurements from the book on the right
Ingredients
  • 5 cups of Escarole, washed and chopped 3 bunches
  • 2 Cloves of Garlic, chopped 3 thinly sliced
  • 1 Tbsp of Olive Oil 3 T
  • 3 Tbsp of Kalamata Olives or Gaeta pitted and halved ½ cup
  • 2 Tbsp of Pine Nuts ¼ cup
  • Pinch of Hot Pepper Flakes
  • Salt and Pepper to taste
  •  
  • dough
  • 3 ½ c flour
  • 2 t sugar
  • 2 ¼ t instant yeast
  • 1 ⅓ c water
  • 2 t kosher salt
  • oil for bowl
Note: Ingredients may have been altered from the original.
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