Add cheese and toss; serve with lemon wedges. Preparation. Cook until escarole begins to wilt, about 4 minutes, then cover the pan and cook until tender, about 3 minutes. I can revoke my consent at any time through the unsubscribe link in the email or message. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Escarole has always been abundant in American markets, whereas the dark-green vegetables such as chicory and broccoli rabe made their appearance much later. Heat the olive oil in a large skillet over medium heat. Remove from heat and stir in remaining teaspoon oil, zest, salt and pepper. 1 large bunch escarole, about 1 pound, leaves trimmed, separated, and washed, 1/4 teaspoon kosher salt, plus more as needed. The vinegar cuts down the bitterness and the salty capers and anchovies makes for a dish with lots of flavor. In this rendition, the addition of anchovies and black olives makes it more festive and gives the dish more complexity. Cook and stir until the escarole begins to wilt, 3 to 4 minutes, adding a little water if the leaves begin to scorch. Add escarole; cook, tossing with tongs, just until wilted and tender, about 4 minutes (add greens in batches if your skillet is not large enough). Season with salt (keeping in mind that the anchovies and olives contain salt), and serve warm. She lives on Long Island. This is a good introduction if you never had it. In a large skillet, heat oil over medium heat. If you don’t have Pecorino cheese, substitute a strong-flavored Parmesan. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8 to 10 minutes. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes. Cover and cook until the escarole is tender, 6 to 7 minutes more. Don't let garlic get too dark, or it will ruin the taste of the dish. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Heat 2 teaspoon oil in a very large, deep nonstick skillet over medium heat. Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. This slightly bitter greens of escarole are often overlooked but cooking it brings out its sweetness. Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. 1½ pound(s), rinsed well, torn into pieces, ⅛ tsp, freshly ground (or to taste). Escarole can be very gritty so make sure to soak and rinse the leaves well before using. She lives on Long Island, New York. Roughly chop the escarole, mince garlic, and small dice cherry peppers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. DIRECTIONS. Seasoning it with lemon and Pecorino makes for a wonderful side dish to roasted meats or smaller sized pastas and rice. Total Carbohydrate You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Stir in the olives. To save time, you may use two 15-oz cans of black-eyed peas in place of dried. Remove and discard the garlic; serve immediately. In 1996 she started Experienze Italiane, a travel company that arranges food, wine, and art tours to Italy. This is one of those dishes that is on the menu of almost all … Drizzle the olive oil into the pan. In a large skillet, heat oil over medium heat. I'd never tried escarole and was curious to see what it tasted like. Powered by the Parse.ly Publisher Platform (P3).

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