New Roots Organics
Organic Recipes > Appetizer > Sauteed Escarole

Sauteed Escarole (Serves 2)
courtesy of Gourmet

I absolutely love Escarole, and if you find the bitterness to be a bit too much, then you may really enjoy this preparation!

I am not a fan of the anchovy, so I leave that out.

You can also add this to a cooked pasta of your choice with grilled salmon. Delicious!

1 head of Escarole, cored, washed and coarsely chopped
2 tablespoons of olive oil
1 clove of garlic, chopped
1/4 teaspoon red pepper flakes
pinch of good salt OR
a couple of Anchovy fillets in olive oil, drained, patted dry, and chopped (optional)

  1. Wash escarole well in a sinkful of water, then lift out and drain.
  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. Season lightly with salt.
  3. Spoon onto a platter and drizzle with oil to taste. I also love a squeeze of lemon at the end.

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