Sautéed Escarole Recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 tablespoon extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 3 anchovy fillets
  • 1 pound escarole, leaves trimmed and separated
  • 1/4 teaspoon kosher salt, plus more as needed
  • 1/4 cup pitted oil-cured black olives
Directions
  1. Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.
  2. Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. Stir in the olives. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8-10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and cover again.
  3. Once the escarole is wilted and tender, uncover and cook for another 1-2 minutes to evaporate any excess liquid. Season with additional salt (keeping in mind that the anchovies and olives contain salt), and serve warm.