2 head escarole, cut in half
10 cloves whole fresh garlic
1 cup fresh anise root, julienne sliced
3 qts. Water
4 medium onions, julienne sliced
2 Tbsp. Minor’s Chicken Base
Salt & Pepper
Combine garlic, anise and onions and sauté in stockpot with extra virgin olive oil until caramelized. Add 3 quarts of water, escarole and 2 Tbsp. of chicken base. Cook escarole until dark gray color.