• 4 quarts water or veggie stock
  • 1 large head of escarole, cleaned and chopped coarsely
  • 1 large yellow onion, chopped
  • 4 to 5 large potatoes, cut in cubes
  • 2 tablespoons olive oil
  • salt and pepper to taste


Saute onions and potatoes over medium heat, in olive oil until onions are translucent (about 10 minutes). Add water/stock and simmer for about 35 minutes or until potatoes are tender. Add escarole, salt and pepper and simmer for 10 more minutes. Serve with french bread