SAUTéED ESCAROLE
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.
- Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. Stir in the olives. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8 to 10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and re-cover.
- Once the escarole is wilted and tender, uncover and cook for another minute or two to evaporate any excess liquid. Season with salt (keeping in mind that the anchovies and olives contain salt), and serve warm.
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Trent Locke
[email protected]I will definitely be making this again.
Jeremiah Fox
[email protected]This was a great side dish.
Amin Faisal
[email protected]I would recommend this recipe to others.
Bo Baker
[email protected]The sauce was delicious.
Willie PSYCHO
[email protected]The escarole was cooked perfectly.
Aaron R
[email protected]This was an easy recipe to follow.
Shokat Hayat
[email protected]I'll definitely be making this again.
Suraj Karki
[email protected]This was a great recipe! I loved the combination of flavors.
Samkelo Mbokazi
[email protected]This dish was a bit too spicy for my taste. I think I'll use less red pepper flakes next time.
Thombi Mthembu
[email protected]I'm not a big fan of escarole, but I thought this dish was pretty good. The sauce was flavorful and the escarole was cooked well. I would definitely make it again.
Md Awaual
[email protected]This recipe was a bit too complicated for me. There were too many ingredients and steps involved. I think I'll stick to simpler recipes in the future.
Salman Ajmal
[email protected]I thought this dish was just okay. The escarole was a bit too bitter for my taste, and the sauce was a bit bland. I think I'll try a different recipe next time.
EMMA WATIRI
[email protected]This was a great way to use up some escarole that I had in my fridge. The dish was easy to make and very flavorful. I will definitely be making it again.
Abilio Mendes
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The escarole is always tender and flavorful, and the sauce is just perfect. I highly recommend it.
Newman Tamu
[email protected]I love the combination of flavors in this dish. The bitterness of the escarole is perfectly balanced by the sweetness of the raisins and the tanginess of the lemon. It's a really unique and delicious side dish.
Aliyu Ishaq Abdullahi
[email protected]This is a great recipe for a quick and easy weeknight meal. The escarole cooks up quickly, and the whole dish can be on the table in under 30 minutes. I served it with roasted chicken and it was a hit with the whole family.
Leano Plaatjies
[email protected]I've never cooked escarole before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out great. I especially liked the addition of the lemon zest and red pepper flakes - they really brightened up the flavor.
Mohd noor
[email protected]This sautéed escarole was a delightful side dish that went perfectly with my grilled fish. The flavors were simple but perfectly balanced, and the escarole was cooked to perfection - tender but still with a bit of a bite.