Escarole with Olive Oil, Anchovies, and Pepper – a delicious recipe with extra virgin olive oil, garlic, anchovy, chiles, , radicchio, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put all but a tablespoon of the oil in a large deep skillet or flameproof casserole with a lid and place over medium heat.
2
Set aside a teaspoon of the garlic and put the rest in the oil, along with the anchovies and chiles.
3
Cook, stirring occasionally, until the garlic begins to color, a minute or two.
4
Add the escarole and 1/2 cup water and adjust the heat so the mixture simmers steadily.
5
Cover.
6
Cook for about 20 minutes, checking and stirring occasionally and adding water if the mixture threatens to dry out.
7
When the escarole is tender, remove the lid and raise the heat if necessary to cook off excess liquid; stir in the reserved garlic and cook for another minute.
8
Taste and adjust the seasoning, then serve hot or at room temperature, drizzling with the reserved olive oil just before serving.
286
kcal
Calories
30
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, 1 tablespoon minced garlic, 6 anchovy fillets, 2 to 4 small dried chiles or 1 teaspoon hot red pepper flakes, or to taste, and more.
Yes, Escarole with Olive Oil, Anchovies, and Pepper falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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