Panned Escarole


2 heads escarole
2 medium onions, sliced very thin
salt and pepper to taste
3 tablespoons butter
2 tablespoons heavy cream
crushed cornflakes


Wash and pick over the escarole. Cut it crosswise in narrow strips. Melt the butter in a large saucepan, and add the escarole and onion. Cover and cook over low heat for about 10 minutes. Season with salt and pepper, and stir in the cream. Before serving, garnish the top with cornflake crumbs.


Serves 6

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