Sautéed Escarole with Garlic
Ingredients
- 1 pcScarole (translated from French) (washed and leaves separated)
- 3 pcGarlic (thinly sliced)
- 3 tbspExtra virgin olive oil
- 4 pcEuropean anchovy (fillets)
- 1 pinchHot pepper d'Espelette
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Deep green, wilted escarole leaves shimmering with olive oil. Golden garlic provides a nutty aroma and a noble bitterness characteristic of winter greens.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Reheat gently in a pan.
