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Escarole A La Creme
2 Heads Escarole (a leafy green lettuce)
3/4 c Evaporated skimmed milk
1/2 c Fat-free grated Parmesan cheese (Kraft)
Cut the escarole into small pieces and rinse well in a sink full of water. With your hands, pull the escarole from the water and place in a large, heavy pan (like a Dutch oven). Don't add any additional water. Cook over medium heat for about 12-15 minutes, until tender. Drain into a colander. Put evaporated milk into the dutch oven and scald (heat until it just starts to boil). Add the cheese, pepper to taste, nutmeg to taste, and salt if you want it. Mix together, dump the escarole back into the pan and mix it all up. Serve hot!
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