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.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.