Difference between revisions of "Edba"
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| − | [[Image:Edba 3.jpg|thumb]] | + | [[Image:Edba 3.jpg|thumb| Making Edba in Hackettstown]] |
| − | [[Image:Edba 2.jpg|thumb]] | + | [[Image:Edba 2.jpg|thumb|Finished!]] |
| − | [[Image:Edba 1.jpg|thumb]] | + | [[Image:Edba 1.jpg|thumb| Noni having some on Italian bread]] |
"Edba" is Italian for grass. | "Edba" is Italian for grass. | ||
| − | Tami writes on 10-13-08, "According to Heidi, it is erba or L’erba. She told me that it is the name for swiss chard that is boiled. You can make | + | Tami writes on 10-13-08, "According to Heidi, it is erba or L’erba. She told me that it is the name for swiss chard that is boiled. You can make Erba many ways, often in a soup." |
Latest revision as of 16:55, 6 November 2009
"Edba" is Italian for grass.
Tami writes on 10-13-08, "According to Heidi, it is erba or L’erba. She told me that it is the name for swiss chard that is boiled. You can make Erba many ways, often in a soup."
Recipe
from Marlene
- Clean a lot of escarole.
- Put the escarole in a big pot with a little water in the bottom. Boil it down till it's all wilted.
- Squeeze the water out.
- Chop it up.
- Put oil, vinegar (heavy on vinegar), salt, and garlic powder on it.
Serve on bread
