Escarole and Pine Nuts

1. 1

   Bring 3 quarts water to a rolling boil.

2. 2

   Separate the escarole leaves and rinse thoroughly.

3. 3

   Drop leaves into the boiling water and boil, covered, until tender, about 35 minutes

4. 4

   When the escarole is tender, drain thoroughly and let dry.

5. 5

   In a 12 to 14-inch saute pan, heat the olive oil until hot but not smoking.

6. 6

   Roughly chop the escarole.

7. 7

   Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes.

8. 8

   Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes.

9. 9

   Add the escarole and stir until well-cooked and very soft, about 5 minutes.

10. 10

    Remove from the heat and serve immediately as a side dish (contorni) or allow to cool to room temperature to use in another recipe.

No additional tips available.