Name: Sauteed Escarole
Cook time: 30 min
Total time: 45 min
Yield: Makes 10 servings
Ingredients: 4 lb escarole (about 4 heads), cored and coarsely chopped; 1/4 cup extra-virgin olive oil plus additional for drizzling; 5 garlic cloves, thinly sliced; 1/2 teaspoon dried hot red pepper flakes; 1 (2-oz) can anchovy fillets in olive oil, drained, patted dry, and chopped

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Sauteed EscaroleMartyn Thompson

Anchovy and red pepper flakes balance the bitterness of the escarole, giving it a sweetness that goes well with the robust flavors of the Veal Involtini.

Cooks' note:

Escarole can be sautéed (but not drizzled with oil) 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat in a large pot over moderately low heat, stirring, until hot.

Recipe notes

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