Sauteed Escarole
A classic Italian-style preparation of tender escarole sautéed with garlic, red pepper flakes, and anchovies in olive oil. This flavorful side dish balances the slight bitterness of escarole with savory aromatics.
Ingredients
- •4 lb escarole (about 4 heads), cored and coarsely chopped
- •¼ cup extra-virgin olive oil plus additional for drizzling
- •5 cloves garlic cloves, thinly sliced
- •½ teaspoon dried hot red pepper flakes
- •1 can (2-oz) can anchovy fillets in olive oil
- •drained
- •patted dry
- •and chopped
Cooking Instructions
- 1.
Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.
15 min
- 2.
Heat oil in same pot over moderately high heat until hot but not smoking, then sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add anchovies, then reduce heat to moderate and cook, stirring, until dissolved, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with salt.
12 min
- 3.
Spoon onto a platter and drizzle with oil to taste.
2 min
