How to Make It
Heat oil in a Dutch oven over medium heat. Add onion and garlic; sauté 7 minutes or until tender and lightly browned. Add escarole; sauté 2 minutes or just until escarole wilts. Add wine; cook 1 minute. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Discard bay leaf before serving.
Oxmoor House Healthy Eating Collection