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Epicurious

Stuffed Escarole

Escarole is a great vegetable that is used much in Neapolitan cuisine, in soups and salads or just braised with garlic and oil. In this recipe, blanched escarole leaves are wrapped around a savory stuffing (as cabbage often is) and baked. Serve these rolls as an elegant antipasto, or as a vegetarian main course.

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