recipe from Lisa @ The Cutting Edge of Ordinary
1 large head escarole
4 – 6 medium potatoes (russets work well in this dish)
3 cloves garlic, crushed
1 small onion, chopped
4 tablespoon of Challenge butter
2 tablespoons olive oil
1 teaspoon paprika
Grated Parmesan cheese
Salt & pepper
Cut & cube the potatoes. You can peel them if you want to, I never do. Boil the potatoes until just fork tender (about 8 minutes). Don’t let them overcook.
While the potatoes cook, wash the escarole well and pat to dry. Roughly chop the escarole.
In a large pot, add the butter and the olive oil. Add the onion and let them cook for a few minutes until they are just tender. Add escarole and cook for 6 to 8 minutes, stirring frequently. I put the lid back on the pan for a few minutes so the escarole would wilt quicker. Add the garlic the last few minutes.
While that cooks, add the paprika to the potatoes and stir gently. Add the potatoes to the onion & escarole mixture. Stir to combine. Sprinkle a little more olive oil over the top if you think it needs it. At this point I turn up the heat a bit so the potatoes get nice and brown. Turn them a few times while they brown so every little potato piece gets nice and crunchy. Top with freshly grated Parmesan and salt and pepper to taste. Serve hot.