Sautéed Escarole with Garlic

Deep green, wilted escarole leaves shimmering with olive oil. Golden garlic provides a nutty aroma and a noble bitterness characteristic of winter greens.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 153
• Protein: 6 g
• Carbs: 5 g
• Fat: 13 g

Ingredients

• 1 piece Scarole (translated from French) ( washed and leaves separated )
• 3 piece Garlic ( thinly sliced )
• 3 tbsp Extra virgin olive oil
• 4 piece European anchovy ( fillets )
• 1 pinch Hot pepper d'Espelette optional
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Blanch the escarole

   Plunge the escarole leaves into a large pot of boiling salted water. Once they wilt and become supple, remove them and immediately plunge into cold water to stop cooking and preserve the green color.

2. Infuse the oil

   In a sauté pan, heat olive oil with sliced garlic and anchovies. Mash the anchovies with a spoon until they completely melt into the fat. The garlic should be golden, not burnt.

3. Sauté the greens

   Add the well-drained escarole to the pan. Toss vigorously so the greens absorb the flavored oil. Season with chili flakes and pepper. The leaves should be tender and glistening.

Chef's tips

• Do not skip blanching, it is what removes the excessive bitterness from the escarole.
• The anchovy should disappear into the oil; it serves as an umami seasoning, its texture should not be felt.

Storage

Keep for 3 days in the refrigerator in an airtight container. Reheat gently in a pan.