3 tbsp. olive oil
1 clove garlic, minced
1/4 c. finely chopped onion
1 1/2 lbs. escarole, washed and coarsely chopped
8 c. chicken broth
1/4 c. raw rice
1/4 tsp. freshly ground pepper

1. Heat the oil in a 4 quart Dutch oven over moderate heat. Add garlic and onion and cook, stirring occasionally, until tender, about 3 minutes.

2. Add the escarole and cook another three minutes, stirring occasionally. Add one cup of the broth, bring to a boil, cover and simmer five minutes or until escarole is limp.

3. Add remaining chicken broth, rice and pepper. Cover and simmer about 10 minutes. Add salt if necessary. Yield 6 servings.