Talk about an Italian Delight! Michele Scicolone, who wrote the Italian Vegetable Cookbook stopped by Tonia's Kitchen to talk about her recipe for sautéed Escarole. Michele says her recipe is a delicious way to excel at Escarole and very easy to make as well. She notes you can serve it as a lunch with poached eggs, or whatever you wish, as it goes well with a number of items.
2 tablespoons extra virgin olive oil
1 clove garlic, sliced
1 small pinch red pepper flakes, optional
1 head escarole, well rinsed (and still a little wet), leaves removed from core, torn or chopped into 3 to 4 inch pieces
1 generous pinch sea salt or kosher salt
- Sauté the garlic:
Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the sliced garlic and red pepper flakes (if using).
- Add the escarole leaves, turn with tongs:
Once the garlic starts to cook and is fragrant, add the escarole leaves to the pan. The leaves should still be a little wet from rinsing. They'll sizzle as they hit the pan, but if you add them all at once, the oil shouldn't splatter.
- Wilt the escarole:
When the escarole starts to wilt and is barely cooked through, remove from the heat.
Remove from the pan immediately to serve.
