Braised Escarole

1. 1

   In a large pot, heat the canola oil until shimmering.

2. 2

   Add the mustard seeds and cook until they pop.

3. 3

   Add the cumin seeds, chipotle chile, onion and ginger and cook until the onion is translucent.

4. 4

   Add the escarole and chicken stock and simmer until the escarole is tender, about 10 minutes.

5. 5

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.