Wilted Escarole
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 tsps
Chili FlakesDirections:
1
Escarole is a winter green my father served to me raw in a salad
2
I always struggled with the underlying toughness of the leaves
3
I would smile and gulp down a lot of water while eating them! My favorite treatment for them now is to drop them in a hot pan with a splash of olive oil and a touch of chili flakes
4
The "fork-garlic clove" trick adds a nice, light garlic flavor! They will lose a lot of volume so don't be afraid to overload the pan and watch it wilt
5
Cook for only a few minutes and serve immediately
6
Heat a large skillet over medium heat and add the olive oil
7
Add the escarole and season lightly with salt and chili flakes
8
Cook the escarole, stirring, from time to time, with the fork, until they are completely wilted, about 2 to 3 minutes
9
This will allow a "hint" of garlic to touch the greens without overwhelming them
10
Drain and discard any liquid
11
Transfer the leaves to a kitchen towel and dry them off, slightly, before transferring them to a platter
12
Serve immediately