Use yesterday's leftovers to make this hearty fall salad! If you did not make the hash, you can subsitute about 4 cups roasted sweet potatoes.
What you need
2 heads escarole, chopped
1/2 recipe Sweet Potato, Ham and Krispy Kale Hash
8 hard boiled eggs, halved
1/2 cup Tessemae’s Lemon Garlic
What to do
Toss the escarole with the Hash and Lemon Garlic. Top with hard boiled eggs.