2 heads (about 2 lb.) escarole
1 c. chicken broth
6 tbsp. olive oil, divided
6 cloves garlic, peeled, sliced
2 tbsp. pine nuts
1/2 c. dry bread crumbs
Salt & pepper to taste

Clean escarole and cut into bite-size pieces. Cook in chicken broth until tender, about 10 minutes. Drain. Toss escarole with 2 tablespoons olive oil and place in a shallow serving dish. Keep warm.

In a skillet, heat 4 tablespoons olive oil. Add garlic aand pine nuts nd cook 1 minute. Add bread crumbs and cook until crumbs are golden brown. Season with salt and pepper. Sprinkle crumbs over escarole and serve at once. Makes 6 servings.