The potato and escarole strudel with raisins and pine nuts is a rustic savory pie with a super tasty filling! A vegetarian ...

Ingredients: - 2 large heads Escarole - ½ Cup Extra Virgin Olive Oil (preferably Sicilian or Spanish) - 4-5 Large Garlic Cloves - 1 tsp Pepper Seed - 2 16oz Cans Cannellini Beans (rinsed) - 2-3 Cups ...

2. Add the garlic and the crushed red pepper and cook for one minute. 3. Add the escarole and cook until fully wilted. 4. Add the bone broth, salt and bring to a boil. 5. Add the beans and cook ...

Add onions; cook, stirring occasionally, 8 minutes or until softened. Add escarole, garlic, salt and pepper; cook 3 minutes or until escarole is wilted. Stir in beans and tomatoes with liquid ...