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Easy Esselstyn Diet Recipes with Pictures: Escarole and Red Bell Peppers over Rice

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Dinner	Escarole and Red Bell Peppers over Rice
Posted by: Klaus Stories of Members The Books Community Supported Agriculture Dinner	Dinner Easy to prepare this escarole dish is fresh, light and nice to look at.	Served Endives (freshly picked on the CSA farm) are slightly bitter and go well with the mild tasting red bell peppers. This leafy vegetable dish is great for hot summer evenings.
	Get in Advance: 1 bundle of escarole, washed and cut into ½ inch stripes 2 red bell peppers, stemmed, seeded and cut into stripes 1 teaspoon of crushed red pepper 1 teaspoon of minced garlic 1/4 teaspoon white pepper powder Have On Hand: Basmati rice White wine	Ingredients
	Recipe (Modified from The New York Times, Diner’s Journal 2008) For 2 (generous) - 4 Portion. Prep time 30 min. Start the Rice In rice pot cook 1 cup of Basmati rice in 2 cups of water Simmer for 25 min, remove lid at the end to evaporate excessive water Prepare Red Bell Pepper Clean and cut the red peppers Set aside Sautee Pepper In deep skillet heat over medium heat ½ cup of white wine Add garlic but set aside 1 teaspoon Add peppers, crushed red pepper flakes Cook until peppers soften, about 5 minutes Sautee Escarole Add ½ cup of white wine Add escarole Simmer with closed cover about 20 minutes Stir occasionally. When escarole is wilted and tender, stir in reserved garlic and cook one more minute. Ready to Serve Serve with rice.	Workplace Starting to cut the peppers Ccutting peppers into strips Washing and cutting the endives
	Sautéing the red bell pepper stripes	Adding the endives
	Wilted down endives	Prepared
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