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.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put all but a tablespoon of the oil in a large deep skillet or flameproof casserole with a lid and place over medium heat. Set aside a teaspoon of the garlic and put the rest in the oil, along with the anchovies and chiles. Cook, stirring occasionally, until the garlic begins to color, a minute or two. Add the escarole and 1/2 cup water and adjust the heat so the mixture simmers steadily. Cover.
Step 2
Cook for about 20 minutes, checking and stirring occasionally and adding water if the mixture threatens to dry out. When the escarole is tender, remove the lid and raise the heat if necessary to cook off excess liquid; stir in the reserved garlic and cook for another minute. Taste and adjust the seasoning, then serve hot or at room temperature, drizzling with the reserved olive oil just before serving.
