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RON WRIGHT’S BROCCOLI RABE

Ingredients
1 bunch broccoli rabe

1 teaspoon garlic
3 tablespoons olive oil
depends on the size of the broccoli rabe bunch.

Instructions
Wash broccoli rabe in cold water. Cut o bottom of stems in one cut. If broccoli rabe
is tender, you can use whole stem but it is large and tough, pick o individual leaves

that are most tender.
Brown garlic in olive oil in a large pot. Place broccoli rabe in large pot with browned
garlic and put on medium heat. There will be a lot of volume now but as the broccoli

rabe heats up, it will start to melt down. Then stir up the leaves to coat with garlic and
oil. This should take only about 5-10 minutes.

ESCAROLE

Escarole is a type of Italian green vegetable that is served a number of ways.
It can be bioled in water with a clove of garlic an some olive oil until it is tender.
Also, it can be mixed with tomato marinara sauce. Cheese escarole that is fresh and

firm. Cut o bottom stem and separate leaves. Place in large pot with water to cover
bottom of pot. Add garlic and olive oil or marinara sauce. Boil until melted and

tender. Drain in colander and serve hot.

HELEN HUBLER WRIGHT’S SUCCOTASH

Ingredients
1 frozen bag succotash - lima beans and corn 1/3 cup milk

2 tablespoons butter 1 tablespoon sugar

Instructions
Prepare bag as directed but only cook half the time. Pour out the liquid and add the
milk, sugar and butter. Stir and cool the succotash for another few minutes on

medium flame. Let stand for a few minutes before serving.

I made this every Thanksgiving for dinner.

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