2 tbsp. olive oil
2 garlic cloves, minced
1 onion, chopped
2 carrots, sliced
1 potato, peeled diced
2 c. chicken broth
2 heads of escarole

In a large saucepan, heat olive oil and gently brown garlic. Add onion, carrots and potatoes. Saute a few minutes. Add escarole and broth, cover and let come to a boil. Lower heat, simmer for 1 hour. Great!