Escarole & Potatoes "Schadole potatoes"
by Mary Rogers

URL Source:
Source: "Pop Pop" Mussoline
Course: Sides
Cuisine: Italian
Food Group: Vegetable
Serves: 6


1 bunch(s) Escarole or Endive
2 large Potatoes (Preferably Yukon Gold or Red Bliss)
3-4 clove(s) garlic, finely chopped
1/4 cup(s) olive oil

1)  Trim bottom of escarole or endive, wash leaves thoroughly in sink filled with cold water (leaves have tendency to hold sand) cut into large pieces.  Bring to boil in large pot of water, add salt and cook until slightly tender (about 5-10 minutes).  Drain. 

2)  Peel potatoes, cut into large cubes or thick slices, bring to boil in water, cook until tender (about 10 minutes).  Drain and mash (they dont have to be perfectly smooth, lumps are OK)

3)  In a medium skillet (I prefer non-stick), heat oil and garlic until garlic just sizzles (do not brown)

4)  Add escarole & potatoes to oil, add salt & pepper to taste, cook on low heat for 15-20 minutes stirring occasionally.  

Serve as a side dish.

OR-- this makes an amazing "sandwich".....just spread on a slice of good Italian bread and eat open faced.  

Notes:My father used to occasionally make a "meal" out of this by rendering diced pancetta (or bacon or prosciutto) and adding a small can of Roman beans to the veggies.