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
2 tablespoons dry white wine
Salt and freshly ground black pepper to taste
1 tablespoon pine nuts, lightly toasted
Heat the olive oil in a large heavy skillet over medium heat. Add the
garlic and cook, stirring, for 30 seconds.
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
Remove the cover, increase the heat to
high, and cook, stirring, to evaporate the liquid, about 1 minute.
Season well with salt and pepper.
Serve this simple cooking recipes very
hot, or at room temperature, garnished with the pine nuts.