Sautéed Escarole
Makes 4 to 6 servings
“Sca-roll” is a melodious word that rolls off the tongues of older Italian Americans when talking about escarole, a slightly bitter fresh green that softens into a gentle-flavored, toothsome texture when cooked. Escarole is essential for Italian Wedding Soup, and it is the green of choice in Greens and Beans. A giant pile of cleaned escarole will collapse into a disproportionately small yield, so bear that in mind when preparing it. There is a beautiful alchemy that happens when the green is combined with olive oil and other flavors in the pan. Escarole has a heartier texture than spinach, with less density than kale or collard greens, and it is perfectly cooked in a little more than 10 minutes.
INGREDIENTS
- 1 head escarole (about 1 pound/455 g), cleaned and cut lengthwise into quarters and then crosswise into 2-inch (5 cm) pieces
- ¼ cup (60 ml) extra virgin olive oil
- 4 garlic cloves, thinly sliced
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
DIRECTIONS
- Wash the escarole and drain, leaving some water clinging to the leaves.
- Combine the olive oil, garlic, and red pepper flakes in a large deep skillet or pot and cook over medium-low heat, stirring, until the garlic begins to sizzle, about 1 minute. Add just enough of the greens to cover the bottom of the pan, stirring to coat in the oil. As the greens cook and collapse in the pan, add more a handful at a time. Once the last batch wilts, stir in the salt, cover, and cook until the escarole is soft and silky, about 10 minutes.
- Remove from the heat and serve.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
Cleaning greens: Properly cleaning greens to remove all sand and grit is an important part of the eating process. Nowadays produce packaging often boasts the label “previously washed,” but that is unreliable, and greens should always be cleaned before using, both to make sure any dirt is removed and for proper hygiene. Float the greens in a large bowl of cold water, lift them out into a colander, and check the water for grit or dirt. Repeat the process if necessary until the water is clean and no grit remains.
For salads, layer the washed greens on a towel, roll it up, and refrigerate until the greens are chilled and dry. For sautés, leave a little water clinging to the greens to help them cook properly without waterlogging them.
For salads, layer the washed greens on a towel, roll it up, and refrigerate until the greens are chilled and dry. For sautés, leave a little water clinging to the greens to help them cook properly without waterlogging them.
