Sautéed Escarole Recipe
Sauteed escarole is a simple Italian side dish. This easy recipe is made with olive oil and garlic and goes with all kinds of main courses.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at themom100.com.
Cooking tools:
- Pot
- Colander
- Mixing bowl
- Slotted spoon
- Tongs
- Skillet
- Measuring cup
- Chef's knife
- Cutting board
- Salad spinner
- Paper towel
- Kitchen towel
- Serving platter
- Serving bowl
- Stove
- Kitchen timer
- Ladle
- Wooden spoon
- Measuring spoon
Ingredients
- Kosher salt ((to taste))
- 2 large head escarole ((about 2 pounds))
- 3 tablespoons olive oil ((plus more for drizzling))
- 4 cloves garlic ((thinly sliced))
- ¼ teaspoon red pepper flakes ((or more to taste))
- 4 anchovies filets ((rinsed and minced or 2 teaspoons anchovy paste; optional))
- Kosher salt and freshly ground black pepper ((to taste))
- Lemon wedges ((to serve))
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