Sauteed Escarole

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 4 lbs escarole, cored and coarsely chopped (about 4 heads)
• 1/4 cup extra virgin olive oil, plus additional for drizzling
• 5 garlic cloves, thinly sliced
• 1/2 teaspoon hot red pepper flakes
• 1 (2 ounce) can anchovies packed in oil, drained, patted dry, and chopped

Recipe

• 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.
• 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.
• 3 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.
• 4 spoon onto a platter and drizzle with oil to taste.