In this case, escarole couldn’t be easier to cook, but it’s a vegetable which not many Americans know of, and when they hear it’s in the class of Italian greens which have marked bitterness, they’re not inclined to try. For a bigger head, individual leaves can be pulled off. Stir in all of the other ingredients and saute for about a minute. Over medium heat, cook until the garlic just begins to take on some color and then remove from heat. Raise heat to medium-high. Heat the olive oil in a large skillet over medium heat. This Italian side dish is naturally vegan, gluten-free and delicious. Begin by rinsing the escarole well. Without a doubt, two of the most popular Italian dishes are Escarole and White Bean Soup aka Greens and Beans and Italian Wedding Soup. ★★★★★ If you have made this escarole with garlic and olive oil, I would love to hear about it in the comments below and be sure to rate the recipe! Mrs. Oliver is Italian and provided us with this recipe. Dr. Oliver and his wife are Tant Hill CSA shareholders and inspired us to grow escarole. The optional ingredients are for those that are not vegetarians. Sauteed escarole was always served with their juices so that the homemade Italian bread would soak it all up. Remove the outer leaves if they appear damaged; Soak and thoroughly rinse to remove all dirt and grit. If desired, add a pinch or two of crushed red pepper. As you can see, it has broad leaves with jagged edges. Add the garlic and cook just until the garlic is light golden brown, about 30 seconds. Soak the raisins in 2 tbsp warm water until soft, about 20 minutes. You might have to do this a couple of times. This is a good introduction if you never had it. Hello and Welcome to She Loves Biscotti! Change ), You are commenting using your Twitter account. Learn how your comment data is processed. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. Change ), You are commenting using your Facebook account. If using salted anchovies, skip the addition of extra salt. this link is to an external site that may or may not meet accessibility guidelines. Once the water has started boiling, add the chopped escarole, and simmer for about 5-7 minutes. Add the escarole to the pan once it cools down a bit, so you don’t get splattering (the escarole will be a little wet). Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. You can boil and chop the escarole a few hours in advance, but do not refrigerate it. In my humble opinion, food memories are some of the best memories ♥, Your email address will not be published. . To make ckbk work, we log user data. Season with salt and pepper and serve. It’s possible to get soil hidden deep in center, so a little extra cleaning time is worthwhile. Broccoli rabe, collard greens, Swiss chard, chicory, escarole and other Italian greens were consistently prepared. My mom would also freeze these greens. Pull off all the escarole’s leaves, discarding any bruised or wilted ones. Return the pan on the medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. Tear into bite sized pieces, wash and spin dry. Begin by rinsing the escarole well. Thanks so much Grace! In the oil she dissolved anchovies that served to take some of the edge off the vegetable’s bitter bite. Escarole Sautéed Apulian-Style with Olive Oil, Garlic, Anchovies, and Chili Pepper Escarola Saltata con l’Acciuga ( Log Out / The vinegar cuts down the bitterness and the salty capers and anchovies makes for a dish with lots of flavor. This is a good introduction if you never had it. Deselect All. Transfer to a serving dish and if desired serve with lemon wedges. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments. Be careful because the garlic will continue to cook once off heat. If there is still a bit of liquid, raise the heat to cook it off. Add the escarole in … Just want you to know how much I appreciate it. Although this makes the best side dish, it is equally delicious when combined with other food. This is a good introduction if you never had it. The bread squares can be fried ahead of time and, when cold, stored in a cupboard for a day or two. The addition of anchovies and black olives is optional, but make it more festive and give the dish more complexity. Add the escarole and cook, stirring constantly, until wilted, about 5 minutes. Add the escarole and the chili pepper, turn the heat up to medium high, and turn the escarole over for a minute or two to coat it thoroughly in the flavored oil. The vinegar cuts down the bitterness and the salty capers and anchovies makes for a dish with lots of flavor. Add the garlic and if desired, the anchovies, and cook, stirring, until the garlic is translucent and anchovies dissolve, about 2 minutes. ( Log Out / Enter your email address to follow this blog and receive notifications of new posts by email. If you’re brave add a high quality anchovy or two and stir to dissolve it. If there is still a bit of liquid, raise the heat to cook it off. In its raw state, it is mildly bitter, with a flavor similar to curly endive or chicory. Add in beans, It's OK if they get mashed while stirring. Love it! Grazie Mille Ronald Scarola alla napoletana… love it! If there is still a bit of liquid left, raise the heat to cook it off.