Sauteed Escarole

Ingredients for Sauteed Escarole

• 1.8kg escarole (about 4 heads), cored and coarsely chopped

• 60ml extra-virgin olive oil plus additional for drizzling

• 5 garlic cloves, thinly sliced

• 1/2 teaspoons dried hot red pepper flakes

• 1 (60g) can anchovy fillets in olive oil, drained, patted dry, and chopped

How to make Sauteed Escarole

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.

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.

Spoon onto a platter and drizzle with oil to taste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.