Scarola aglio e olio (Sauteed Escarole)
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Scarola aglio e olio (Sauteed Escarole)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 escarole well washed, heads of
- olive oil
- 2-3 cloves garlic slightly crushed
- salt
- black pepper
Optional:
- capers well washed and squeezed, handful
- black olives a handful
- 4 anchovy fillet
Optional:
- pine nuts a handful
- raisins soaked until soft and drained, a handful
Instructions
- Bring a large pot of water to boil. Salt and add the escarole, which you will have cut at the root to separate the leaves. Let the escarole boil for 5 minutes.
- Meanwhile, in a large sauté pan, fry the garlic gently in a generous amount of olive oil. Remove the garlic when it has just slightly browned. (Or you can leave it in, if you're cooking for family and feeling a little lazy.) Turn off the heat. (This will let the oil cool down a bit, so it doesn't splatter all over the place when you add the wet greens in the next step.)
- Transfer the escarole from the pot to the sauté pan with a pair of tongs. Let the escarole drain before you add it to the pan, but letting some water still cling to the leaves.
- Turn the heat back on, stir the escarole so it is well coated with the oil, and season with salt and pepper. (Go easy on the salt if you're using the first optional ingredients, as they are also quite salty.) Cover the pan and let it simmer for 5 minutes.
- If using the optional ingredients, add them to the pan, mix them into the escarole, and re-cover the pan. Let the escarole simmer for another 5 minutes. Uncover the pan and check on the escarole. It should be very tender and flavorful. If it's still a bit tough, let it simmer another few minutes. If it lacks for seasoning, add a bit more salt and pepper. If the vegetables are too watery for your taste, turn up the heat and boil off the excess liquid.
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