xiaoxl/recipe_data huggingface dataset:
Venus de Milo Soup
Category: soups-stews-and-chili
By Elizabeth Cornell Chedid

This my version of a popular soup served at a well-known banquet facility in southeastern Massachusetts. It is simple to prepare using common ingredients you may already have on hand in your pantry and freezer. Feel free to vary the basic recipe with in-season fresh veggies and low-fat turkey or veggie-soy burger for the ground beef.

Ingredients:
1 pound ground beef
1 small onion, minced
1 teaspoon minced garlic
½ (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1 envelope onion soup mix
2  beef bouillon cubes
1  bay leaf
1 (16 ounce) package frozen mixed vegetables
2 quarts water
⅔ cup orzo pasta
salt and ground black pepper to taste

Directions:
Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes. Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay  leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 254.4
Fat: 7.8 g
Saturated fat: 2.9 g
Carbohydrates: 32.5 g
Sugars: 2.6 g
Dietary fiber: 5.5 g
Protein: 16.3 g
Cholesterol: 35.5 mg
Sodium: 805.2 mg
Addicting Deep Dish Brownies


Ingredients:
butter, sugar, vanilla, eggs, flour, baking powder, salt, butter, water, icing sugar, salt, vanilla

Directions:
For Brownies:
Preheat oven to 350°F.
Grease an 8in square baking pan.
In a large bowl, whisk together butter, sugar and vanilla.
Whisk in eggs until well combined.
In med bowl, stir together flour, cocoa, baking powder and salt.
Gradually stir flour mixture into egg mixture until well combined.
Spread into pan.
Bake 35-40 minutes or until toothpick inserted in center come out clean but with crumbs attatched (brownie may sink in center].
Do not overbake.
Cool completely on wire rack.
Frosting:
Meanwhile, melt chocolate, butter and water in a small saucepan over low heat, stirring occasionally.
In a small bowl, stir together icing sugar and salt, stir into chocolate mixture.
Stir in vanilla.
Cool until frosting thickens slightly (about 30 minutes.].
Spread frosting over cooled brownies.
Baked Leeks With Prosciutto


Ingredients:
dry sherry, thyme, peppercorns, leeks, prosciutto, butter

Directions:
Preheat oven to 180c., Place stock, sherry, thyme and peppercorns in a baking dish., Wrap leek with prosciutto., Place in dish with other ingredients and dot with butter., Cover and bake for 40minutes., Uncover dish and bake for 5 more minutes to crisp prosciutto., Serve hot.
Phyllis' Spinach Dip


Ingredients:
sour cream, mayonnaise, frozen spinach, green onion

Directions:
"Combine all ingredients.  Chill well."
Double Layer Coffee Almond Fudge


Ingredients:
dark chocolate, instant coffee, cinnamon, salt, vanilla, white chocolate

Directions:
Place first 5 ingredients in container and microwave on high for 1 minute, stir till smooth, It may need a further 30 seconds.
Stir in Chopped Almonds and Vanilla and pour into a foil lined 5 x 8 inch rectangular pan, place in fridge to set whilst you prepare the top layer.
Place white chocolate and second lot of condensed milk in micro container and micro for 30 seconds, stir and remicro for a further 15 seconds if needed till smooth.
Add flaked Almonds and stir, then pour over top of dark chocolate fudge layer patting down till smooth.
Place in fridge to set.
Wild Mushroom Puff Pastry
Category: appetizers-and-snacks
By Susan

If you love mushrooms, this is your recipe.  Elegant and easy!

Ingredients:
1 tablespoon olive oil
1  shallot, minced
1 pound assorted wild mushrooms, sliced
2 cloves roasted garlic, minced
1 cup grated Parmesan cheese
1 bunch fresh thyme, leaves stripped and chopped
salt and black pepper to taste
½ cup heavy cream
1 (17.25 ounce) package frozen puff pastry, thawed

Directions:
Preheat oven to 400 degrees F. Heat olive oil in a large skillet over medium-high heat.  Add shallot; cook and stir until tender, about 5 minutes.  Lower heat to medium-low and add mushrooms.  Cook and stir until mushrooms reduce by half, about 15 minutes.  Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper.  Stir in cream.  Remove from heat and allow mushroom mixture to cool.  It will thicken as it cools. Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square.  Cut into eighteen 3 inch squares.  Place a mounded teaspoon of mushroom filling in the center of each square.  Fold pastry over filling to form a triangle.  Pinch edges firmly together with a fork to seal. Bake 12 to 16 minutes, or until golden brown.  Serve hot or at room temperature.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 36 triangles

Calories: 483.8
Fat: 33.8 g
Saturated fat: 11.7 g
Carbohydrates: 33.4 g
Sugars: 1.4 g
Dietary fiber: 2.1 g
Protein: 11.2 g
Cholesterol: 31.4 mg
Sodium: 360.8 mg
Cranberry Upside-Down Sour Cream Cake
Category: desserts
By LINDA MAUGERI

I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it.  It is not only delicious, but very pretty for a holiday table. Great for Thanksgiving or Christmas.

Ingredients:
½ cup butter
2 cups white sugar
2 tablespoons water
1 teaspoon ground cinnamon
1 (12 ounce) bag fresh or frozen cranberries
1 ½ cups cake flour
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, softened
½ cup white sugar
½ cup brown sugar
2  eggs
1 teaspoon vanilla extract
¾ cup sour cream

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking. Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan. Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan. Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 9-inch springform pan

Calories: 436.7
Fat: 17.5 g
Saturated fat: 10.7 g
Carbohydrates: 68.9 g
Sugars: 51.9 g
Dietary fiber: 1.7 g
Protein: 3.2 g
Cholesterol: 72.9 mg
Sodium: 267.6 mg
Chef John's Potato Roses
Category: side-dish
By Chef John

Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.

Ingredients:
3 pounds Yukon Gold potatoes, no wider than a muffin tin cup
⅓ cup melted butter, or as needed, divided
1 tablespoon minced fresh rosemary
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 pinch cayenne pepper
¾ cup grated Parmigiano-Reggiano cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes. Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated. Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces. Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking. Loosen edges of potato roses with a fork and lift out of pan to serving dish.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 potato roses

Calories: 157
Fat: 6.7 g
Saturated fat: 4.1 g
Carbohydrates: 20.7 g
Sugars: 0.1 g
Dietary fiber: 1.9 g
Protein: 4.3 g
Cholesterol: 18 mg
Sodium: 439.7 mg
Ww Choc-Peanut Frozen Cookies Points+ 2


Ingredients:
skim milk, sugar, chunky peanut butter, old fashioned oats, canola oil

Directions:
Mix milk, cocoa powder and sugar in a small saucepan over low heat.
Bring to boil, then remove from heat. Add peanut butter and stir into mix until melted.
Stir in oatmeal and oil.
Drop 16 spoonfuls onto a baking sheet lined with wax paper. Freeze for at least four hours; they are better the day after you make them. Yields one cookie per serving.
Yummy Cheese Bread


Ingredients:
sharp cheddar cheese, cream cheese

Directions:
Mix softened cream cheese with ranch mix., Lay bread crust sides down on baking sheet, sprayed with cooking spray., Spread as much cream cheese as you'd like on both sides of the bread., Top with Cheddar., Broil on high until cheese gets bubbly and starts to brown.
Seared Salmon


Ingredients:
salmon fillets, salt, fresh coarse ground black pepper, lemon

Directions:
Pat salmon dry and generously season both sides with salt and pepper.
Heat oil in a 12 inch nonstick skillet until hot but not smoking.
Carefully add salmon filets and sear until well browned, about 4 minutes.
Turn salmon over and sear other side until cooked through, about 3 to 4 minutes more.
Serve with lemon wedges.
Chef John's White Gazpacho
Category: soups-stews-and-chili
By Chef John

This is similar to a classic gazpacho, but with no tomato and peppers.

Ingredients:
1 tablespoon olive oil
1 cup leeks, white and light-green parts only, thinly sliced crosswise
2  English cucumbers - peeled, quartered and chopped
8  green grapes
¼ cup slivered blanched almonds
1 tablespoon olive oil
⅓ cup creme fraiche
1 cup French bread cubes
2 tablespoons sherry vinegar
1 ½ cups cold water, or more as needed
salt, plus more to taste
1 pinch cayenne pepper, or to taste

Directions:
Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool. Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours. Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 151.5
Fat: 12.1 g
Saturated fat: 4 g
Carbohydrates: 9.7 g
Sugars: 2.6 g
Dietary fiber: 1.4 g
Protein: 2.8 g
Cholesterol: 18.1 mg
Sodium: 437.9 mg
Waffle Iron Grilled Cheese Sandwiches
Category: trusted-brands-recipes-and-tips
By Buckwheat Queen

More method than recipe, I heated up my panini maker one night to make a grilled cheese, only to find out that I'd left the waffle plates inside. Instead of changing out the plates, I used them anyway and I loved the outcome. The sandwich gets super crispy but the cheese is still soft and gooey inside the little squares. It's my 'go to' method for grilled cheese now. Serve with spicy pickled veggies on the side!

Ingredients:
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 slices whole-grain bread
2 ounces shredded pepperjack cheese

Directions:
Preheat a waffle iron according to manufacturer's instructions. Mix mayonnaise and Dijon mustard together in a bowl; spread onto 1 side of each bread slice. Sprinkle pepperjack cheese over mayo-mustard layer of 2 bread slices. Cover cheese layer with a second bread slice, creating 2 whole sandwiches. Place 1 sandwich in the waffle iron, taking care not to push down all the way. Wait until the bread begins to soften from the heat before starting to gently close the waffle iron, about 2 minutes. Apply more pressure to the top part of the iron, eventually closing it after a total of 3 to 4 minutes. Cook until browned, 2 to 3 minutes more. Repeat with the remaining sandwich.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 2 sandwiches

Calories: 353.7
Fat: 22.3 g
Saturated fat: 7.2 g
Carbohydrates: 25 g
Sugars: 3.5 g
Dietary fiber: 3.8 g
Protein: 13.2 g
Cholesterol: 35.7 mg
Sodium: 594.2 mg
Nif's Last Minute Ribs or Pork Riblets


Ingredients:
water, garlic cloves, peppercorn, sea salt, bay leaves, Nif's Basic Dry BBQ Rub

Directions:
In a large pot, bring enough water to cover the ribs to a gentle boil. Add salt, pepper, whole garlic cloves and bay leaves to the water. Meanwhile remove the silver skin from the back of the racks and cut rib racks in half. Add ribs to water. Boil for 30 minutes and strain.
Preheat oven to 350°F.
Cut rib racks into individual ribs and place in a baking pan lined with tin foil, for easier clean up. Sprinkle ribs with seasoning and toss. ***If you are using a salty seasoning, be careful not to use too much and don't use salt at the end. Cover with foil. Bake for 30 minutes.
Meanwhile, place a wire rack on a cookie sheet. I lined the sheet with tin foil as well. Place ribs on the rack.
Broil ribs until they are medium brown. In my oven, they are done after 4 minutes under a high broil setting. If you have time, you can turn them over and broil the other side. Sprinkle with freshly ground sea salt and pepper to taste. Do not add the salt if your seasoning is salty.
Make sure you taste them! I added more of my dry rub seasoning at this point because they needed a bit more flavour.
Basic Vinaigrette With Variations


Ingredients:
garlic cloves, Dijon mustard, white wine vinegar, kosher salt, pepper, olive oil

Directions:
Whisk the garlic cloves, mustard, vinegar, kosher salt, and pepper together in a bowl.
While whisking, slowly drizzle in the olive oil to emulsify.
Taste for salt and pepper.
Variations:
Use any other vinegar you have, including red wine vinegar and balsamic.
Leave out the garlic or add herbs as you like.
Add 1 teaspoon dried oregano and/or substitute lemon juice for the vinegar for a Greek-like dressing. I would leave out the mustard for this but the dressing will not emulsify as well without it.
Tomato and Sweet Onion Salad


Ingredients:
sugar, tomatoes, salt, extra virgin olive oil, cilantro

Directions:
In a medium bowl, toss the onion slices with the sugar and cover with cold water. Let soak for 10 minutes.
Drain and rinse the onion, then pat dry.
Layer the tomato and onion slices on a large platter or in a bowl; season generously with salt and drizzle with the olive oil.
Sprinkle with the jalapeños and cilantro and serve.
Red Clam Risotto and Rouille


Ingredients:
clam, beer, tomato sauce, black pepper, sweet paprika, butter, shallot, garlic cloves, arborio rice, mozzarella cheese, olive oil, dry mustard, garlic cloves, beer, cayenne, lemon juice, salt

Directions:
1. Combine all Rouille ingredients, except bread, and refridgerate.
2. Add beer, tomato sauce, chili paste, black pepper, sweet paprika, and smoked paprika to a stock pot and bring to a boil.
3. Reduce to a simmer, add Clams, and cover.  After 10-15 minutes, clams should begin to pop open.
4. Strain out the clams, reserving all liquid, and put them aside.  Should yield roughly 1-1/2 to 2 cups.
5. Heat butter in frying pan.
6. Cook garlic and shallot in butter until translucent.
7. Add dry rice, stirring constantly to coat in butter and toast, for about 3 minutes.
8. Add 1/2 cup of reserved liquid, stirring continuously until completely absorbed.
9. Continue this process with the rest of the liquid, 1/2 cup at a time.  Should take about 25 minutes, but use your taste as a guide.
10. Add mozzarella and clams (now removed from the shell] for the last 5 minutes of the process.
11.  Scoop onto a place and serve with Rouille spread on toasted sourdough.
Mocha Chia Cake
Category: desserts
By Mama Fresh

A dense, fudgy, and nutty cake with chia seeds that goes excellently with a rich cup of coffee. This is my sister-in-law's and my go-to chocolate fix, as we cannot have gluten.

Ingredients:
½ cup chia seeds
1 tablespoon chia seeds
1 ¼ cups Italian roast coffee, brewed strong and cooled
7 ounces dark chocolate chips
½ cup butter, cubed
5 large eggs, separated
1 cup white sugar, divided
2 tablespoons white sugar
1 teaspoon vanilla extract
2 cups ground hazelnuts
½ cup instant cappuccino mix (such as GENERAL FOODS INTERNATIONAL COFFEES®)
12 ounces dark chocolate
1 tablespoon instant espresso powder
1 tablespoon shortening
1 cup whipped cream
1 ounce coffee-flavored liqueur (such as Kahlua®)
1 tablespoon instant cappuccino mix (such as GENERAL FOODS INTERNATIONAL COFFEES®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 10-inch nonstick springform pan with parchment paper. Soak 1/2 cup plus 1 tablespoon chia seeds in coffee for 15 minutes. Meanwhile, melt chocolate chips and butter in a double boiler. Let cool. Beat egg whites and 1/3 cup sugar with an electric mixer in a mixing bowl until soft peaks form. Set aside. Beat egg yolks, vanilla, and remaining sugar in a separate bowl with an electric mixer until pale and creamy. Fold in the melted chocolate mixture. Fold in soaked chia seeds, hazelnuts, and cappuccino mix. Stir in egg white mixture. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool completely in pan, at least 1 hour, before transferring to a wire rack with a parchment paper-lined baking sheet underneath to catch excess during coating. Meanwhile, melt dark chocolate, instant espresso powder, and shortening in a double boiler. Pour over cooled cake, coating top and sides evenly. Let cool until set. While the coating sets, beat whipped cream, coffee-flavored liqueur, and cappuccino mix together with an electric mixer until stiff peaks form. Use to pipe desired designs on cooled cake.

Prep time: 30 mins
Cook time: 50 mins
Total time: 2 hrs 35 mins
Yields: 1 10-inch springform pan

Calories: 474.3
Fat: 31.2 g
Saturated fat: 9.7 g
Carbohydrates: 45.9 g
Sugars: 30.1 g
Dietary fiber: 5.7 g
Protein: 6.9 g
Cholesterol: 77.3 mg
Sodium: 106.8 mg
Crown Roast of Pork With Onion and Breadcrumb Stuffing


Ingredients:
onions, salt, unsalted butter, fresh sage, fresh marjoram, black pepper, cider vinegar, dry white wine, ground pork, celery, fresh sage, fresh marjoram, thyme, salt, black pepper, water, dry white wine, reduced-sodium chicken broth, cornstarch, water, unsalted butter

Directions:
Make stuffing:
Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.
Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
Cook roast and stuffing:
Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones] registers 155°F, 2 1/4 to 2 3/4 hours total.
Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done], covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven] and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.
Transfer pork to a platter and let stand 30 minutes.
Make sauce while pork stands:
Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.
Carve pork and serve with stuffing and sauce.
Cooks' notes:
• Stuffing can be made 1 day ahead and chilled, covered.
• Pork can be rubbed with seasoning and stuffed 2 hours before roasting and chilled, covered. Let stand at room temperature 30 minutes before roasting.
Straight to Your Hips Chocolate Cake


Ingredients:
self raising flour, caster sugar, baking powder, mayonnaise, cocoa powder, water, vanilla essence, dark chocolate

Directions:
Preheat the oven to 180°C, 350°F, gas mark 4.
Grease and greaseproof-paper line a 9 inch springform pan.
Using an electric beater, beat together cake ingredients for about 2 minutes, until well combined. Spoon into pan.
Bake for 35 minutes, until well-risen and when a skewer is inserted in the middle, comes out clean. Remove from heat. Allow to cool in the tin for 10 minutes. Turn out onto a wire rack and allow to cool completely.
For Frosting:
Place chocolate and cream in a saucepan and heat gently, stirring occasionally, until chocolate is melted. Remove from heat and allow to cool for 5–10 minutes. Pour over cake and spread over top and sides. Leave until set.
Tomato Sesame Crusted Lamb Racks


Ingredients:
racks of lamb, soy sauce, sesame seeds, onion, tomato paste, peanut butter, sugar

Directions:
Trim any excess fat from lamb racks.
Combine all the other ingredients in a bowl, spread mixture evenly over lamb racks.
Place lamb racks on wire rack in baking dish. Bake in pre-heated oven 190c for 20 Min's, cover racks with greased foil and bake for a further 10 Min's or until tender.
Note: I only cover to prevent the sesame crust from burning, so if it looks fine you do not need to cover.
Escarole and Garlic Saute


Ingredients:
olive oil, garlic cloves, escarole, coarse salt

Directions:
In a large skillet, heat oil over medium heat.  Add garlic and cook until fragrant and lightly golden, about 1-2 minutes.  Don't let garlic get too dark, or it will ruin the taste of the dish.
Stir in the escarole; season with salt.  Cook, stirring frequently, until tender - about 10 minutes.