Escarole Braised in Olive Oil

Escarole, with its slightly bitter and earthy flavor, is a wonderful green that lends itself beautifully to braising. In this recipe, we braise escarole in extra virgin olive oil, which adds a rich and distinctive taste to the dish. The anchovies and dried red chiles bring an additional depth of flavor, creating a harmonious balance between bitterness and spice. This simple yet flavorful preparation highlights the essence of the escarole leaves, making it a delightful side dish or a delicious vegetarian main. Feel free to customize this dish with optional ingredients like pine nuts, raisins, olives, or chopped tomatoes, or experiment with different bitter greens or vegetables for a unique twist. Let’s embark on a 30-minute culinary journey and savor the delectable Escarole Braised in Olive Oil.

Makes: 4 servings

Time: 30 minutes

INGREDIENTS:

• 1/2 cup extra virgin olive oil
• 1 tablespoon minced garlic
• 6 anchovy fillets
• 2 to 4 small dried red chiles or 1 teaspoon hot red pepper flakes, or to taste
• 1 pound escarole, radicchio, endive, or other bitter green or vegetable, trimmed
• Salt and freshly ground black pepper

INSTRUCTION:

1. In a large, deep skillet with a lid, heat all but a tablespoon of the olive oil over medium heat. Once hot, set aside a teaspoon of the minced garlic and add the rest to the oil, along with the anchovy fillets and dried red chiles or hot red pepper flakes. Cook the mixture, stirring occasionally, until the garlic begins to color, typically for a minute or two.
2. Add the trimmed escarole leaves to the skillet, along with 1/2 cup of water. Adjust the heat so the mixture simmers steadily. Cover the skillet and let the escarole cook for about 20 minutes, checking and stirring occasionally. If the mixture starts to dry out, add more water as needed.
3. Once the escarole leaves become tender, remove the lid and raise the heat if necessary to cook off excess liquid. Stir in the reserved garlic and cook for an additional minute.
4. Taste the braised escarole and adjust the seasoning with salt and freshly ground black pepper to your liking.
5. Serve the Escarole Braised in Olive Oil hot or at room temperature, drizzling the reserved tablespoon of olive oil over the dish just before serving for a luxurious finish.

VARIATION:

Escarole with Olive Oil and Red Peppers:

For a delightful variation with a hint of sweetness and vibrant colors:

• Substitute the anchovy fillets with 1 red or yellow bell pepper. Core, seed, and cut the pepper into strips and add them along with the chiles in Step 1.

Enjoy the bold flavors of Escarole Braised in Olive Oil or get creative with the Escarole with Olive Oil and Red Peppers variation. This dish pairs wonderfully with grilled meats, roasted chicken, or as a standout vegetarian main course. Embrace the simplicity and elegance of this braised dish that is sure to elevate your dining experience.