Braised Escarole with Anchovies, Garlic & Calabrian Peppers - Andrew Zimmern

Name: Braised Escarole with Anchovies, Garlic & Calabrian Peppers - Andrew Zimmern
Ingredients: 2 heads escarole, washed and outer leaves reserved (set the hearts aside for another use); 2/3 cup of extra-virgin olive oil; 3 cloves garlic, thinly sliced; 4 Calabrian peppers in oil, chopped (plus a few for garnish); 5 anchovy filets in oil, chopped; Maldon sea salt; 1/4 cup parsley and chives, chopped for garnish

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Simple Braised Escarole By Andrew Zimmern A member of the endive family, escarole is often overlooked, yet incredibly versatile in the kitchen. It’s sturdy enou

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Ingredients

2 heads escarole, washed and outer leaves reserved (set the hearts aside for another use)
2/3 cup of extra-virgin olive oil
3 cloves garlic, thinly sliced
4 Calabrian peppers in oil, chopped (plus a few for garnish)
5 anchovy filets in oil, chopped
Maldon sea salt
1/4 cup parsley and chives, chopped for garnish