Sautéed Escarole
Escarole is a big ingredient in the Italian American pantry, so one will see it frequently on an Italian American table. Escarole has always been abundant in American markets, whereas the dark-green vegetables such as chicory and broccoli rabe made their appearance much later. The usual recipe for sautéed escarole is scarola strascinata, “dragged” in the pan with garlic and oil. In this rendition, the addition of anchovies and black olives makes it more festive and gives the dish more complexity.
