0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
15 min |
| Cook: |
30 min |
| Yield: |
4 servings |
Ingredients
- 1/4 cup (4 tablespoons) extra-virgin olive oil
- 3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
- 1/2 cup chopped onions
- 4 cups coarsely chopped escarole (about one head)
- 6 cups chicken or vegetable stock, or water
- 1/4 cup short-grain white rice, like arborio
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese, optional
Instructions
- Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
310 |
| Total Fat |
18 g |
| Saturated Fat |
3 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
1 g |
| Sugar |
7 g |
| Protein |
11 g |
| Cholesterol |
11 mg |
| Sodium |
983 mg |