Escarole with Olive Oil, Anchovies, and Pepper

Name: Escarole with Olive Oil, Anchovies, and Pepper
Yield: makes 4 servings
Ingredients: 1/2 cup extra virgin olive oil; 1 tablespoon minced garlic; 6 anchovy fillets; 2 to 4 small dried 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 black pepper to taste

December 14, 2011

Do not skimp on the olive oil here; its flavor is integral. Really, this is escarole braised in olive oil, an extremely useful and wide-ranging technique. You can omit the anchovies if you like or add pine nuts (about 1/4 cup), raisins (1/4 cup), pitted black or green olives (about 1/2 cup), or about 1/2 cup chopped tomato. You can also use wine or stock in place of the water, for a richer taste. Other vegetables you can prepare this way: this is a classic and basic recipe that can be used for almost any green or in fact for “harder” vegetables like cauliflower or broccoli, following exactly the same procedure. Cooking time will vary.

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