Sauteed Escarole

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.

3. 3

   Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt.

4. 4

   Stir in the olives.

5. 5

   Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8 to 10 minutes.

6. 6

   Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and re-cover.

7. 7

   Once the escarole is wilted and tender, uncover and cook for another minute or two to evaporate any excess liquid.

8. 8

   Season with salt (keeping in mind that the anchovies and olives contain salt), and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.