Escarole Braised in Olive Oil

Do not skimp on the olive oil here; its flavor is integral. You can omit the anchovies if you like or add pine nuts (about 1/4 cup), raisins (1/4 cup), pitted black or green olives (about 1/2 cup), or chopped tomato (about 1/2 cup). You can also use wine or stock in place of the water for a richer taste. Other vegetables you can use: dandelion or mustard greens, beet greens, chard, kale, spinach, broccoli raab, gai lan, broccoli, or cauliflower. Cooking times will vary.

1/2 cup extra virgin olive oil

1 tablespoon minced garlic

6 anchovy fillets

2 to 4 small dried red chiles or 1 teaspoon hot red pepper flakes, or to taste

1 pound escarole, radicchio, endive, or other bitter green or vegetable, trimmed

Salt and freshly ground black pepper

• Put all but a tablespoon of the oil in a large, deep skillet with a lid over medium heat. When hot, set aside a teaspoon of the garlic and put the rest in the oil, along with the anchovies and chiles. Cook, stirring occasionally, until the garlic begins to color, a minute or two.
• Add the escarole leaves, along with 1/2 cup water, and adjust the heat so the mixture simmers steadily.
• Cover and cook for about 20 minutes, checking and stirring occasionally and adding water if the mixture threatens to dry out. 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. Taste and adjust the seasoning, then serve hot or at room temperature, drizzling with the reserved olive oil just before serving.

Escarole with Olive Oil and Red Peppers.
• Substitute 1 red or yellow bell pepper, cored, seeded, and cut into strips, for the anchovies; add along with the chiles in Step 1.

MAKES: 4 servings

TIME: 30 minutes