Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6

How to Make It

Step

In a large pot, heat the canola oil until shimmering. Add the mustard seeds and cook until they pop. Add the cumin seeds, chipotle chile, onion and ginger and cook until the onion is translucent. Add the escarole and chicken stock and simmer until the escarole is tender, about 10 minutes. Season with salt and pepper.

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