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Simple Roman Escarole Cooking Recipes

Roman Escarole


The slightly bitter taste of escarole, like its cousin chicory (curly endive), makes it a good foil for the richness of baked ham or roast spareribs. I have often eaten escarole prepare this way in Italy and in Italian areas of Switzerland. Pass a little freshly grated Parmesan Cheese with it if you like. At room temperature, it makes a good addition to an antipasto platter.


Makes 6 servings

  • 2 tablespoons olive oil

  • 2 small cloves garlic, minced

  • 1 to 1 1/2 pounds escarole, trimmed, stemmed if necessary, and thickly sliced across

  • 2 tablespoons dry white wine

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon pine nuts, lightly toasted

  1. Heat the olive oil in a large heavy skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds.

  2. Add the escarole and cook, tossing, until the escarole begins to wilt, about 1 minute. Stir in the wine, cover, and cook until the leaves are tender but still very green, 2 to 3 minutes.

  3. Remove the cover, increase the heat to high, and cook, stirring, to evaporate the liquid, about 1 minute. Season well with salt and pepper.

  4. Serve this simple cooking recipes very hot, or at room temperature, garnished with the pine nuts.
     

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