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!Ingredients
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)Method
- Wash escarole well in a sinkful of water, then lift out and drain.
- 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.
- Spoon onto a platter and drizzle with oil to taste. I also love a squeeze of lemon at the end.