We've used escarole for years in Beans & Greens (https://ourgardenandtable.blogspot.com/2015/11/beans-and-greens.html) and as a side dish sauteed in olive oil with garlic and red pepper flakes. But just watched this video by Pasta Grammar where they made several dishes using sauteed escarole with garlic, olives, capers, pine nuts, chili peppers, anchovy filets, and raisins. Yes, all those amazing flavor ingredients. The video was so enticing that we had to make it at home. Here is a link to the video - https://www.youtube.com/watch?v=53QO0zsMkuE. This was so good that I'm still thinking about it a week later so we will probably make it again tomorrow.
Here is how it's done. Not complicated at all.
Ingredients:
Two heads (approx. 2 pounds) escarole
Salt
2 to 3 tablespoons extra-virgin olive
oil
1 clove garlic roughly chopped
10+ capers, or to taste, diced
10+ Kalamata olives, or to taste, roughly chopped
1 to 2 dried or fresh chili peppers, chopped (optional)
2 anchovy filets in oil, drained
1/3 cup raisins
2 tablespoons pine nuts
Cut the heel of the escarole head(s) off and separate all
the leaves. Wash them under running water.
Meanwhile, bring a large pot of water to a boil and salt it
generously. Add the escarole leaves and boil for 5 to 7 minutes, until tender.
Drain the escarole and roughly chop.
In a large pan, heat the olive oil, garlic, capers, olives,
chili pepper, and anchovies over medium/low heat. Cook and stir until the
anchovies have completely dissolved, then add the raisins, pine nuts, and
drained escarole. Stir all together.
Partially cover the pan and let the escarole cook, stirring
occasionally, until the excess water in the pan evaporates completely—about 10
minutes.
We served it along side home made Italian sausage. It was the perfect companion but this would also be great with roasted chicken, pork or fish.
Serve, Bon Appetito!
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