Wednesday, April 17, 2013

Sautéed Escarole with Garlic and Anchovies


Things are finally starting to green up in Wisconsin, thanks to the seemingly never ending days of rain we've had the past couple of weeks! The garden is showing signs of new life and I've been able to sneak in a couple of afternoons of raking in between rain showers to uncover some early spring flowers. As I type this post this afternoon, we are having more thunder showers.  I won't complain after last year's drought.


In keeping with the 'spring green' mood, we enjoyed a delicious, vegetable preparation for dinner recently - sautéed escarole. I'm sure some of you grew up eating escarole, but I actually ate it for the first time at our last gourmet group gathering. I know, what took so long to discover something so good?


One or two heads of escarole are cut into ribbons then washed and spun dry in a salad spinner. Whole anchovy fillets are mashed into a paste in a hot sauté pan with oil along with sliced garlic. The escarole is then added to the pan and cooked until slightly wilted. A sprinkle of S&P, hot pepper flakes and a splash of fresh lemon juice and you have a delicious side dish to accompany almost any meal! Don't worry, you won't even taste the anchovies - they simply add a wonderful depth of flavor.


Sautéed Escarole with Garlic and Anchovies
Adapted from Molto Italiano by Mario Batali
Printable Recipe

Serves 4

1/4 cup extra-virgin olive oil
3 anchovy fillets, rinsed
4 cloves garlic, thinly sliced
2 heads escarole cut crosswise into 1/2-inch-wide ribbons, washed and spun dry
Salt and freshly ground black pepper
Red pepper flakes to taste
1 tablespoon freshly squeezed lemon juice

Heat a 10 to 12 inch sauté pan over medium-high heat. Add the olive oil and anchovies and mash the anchovies with the back of a wooden spoon. Add the garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the escarole and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.

Notes: Buy unsalted anchovies if you can find them. If using salted anchovies, skip the addition of extra salt. You can also make this ahead (slightly undercooked) and serve at room temperature.

50 comments:

  1. I just spoke of gardening on my little space..you have more blooms than I do..Look at your little friend too..I should plant crocuses~
    You know how I feel about Mario♥

    This looks so good Susan..I love anchovies when they are baked or cooked in..gives a lovely special taste..I do spinach like this too:)
    Here's to Gardening Susan~

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  2. Pretty flowers and yummy looking escarole dish! I have a lone pansy that showed up as a surprise and I am enjoying its cheerful face. Just came in from outside and noticed the lilacs are budded. Finally, it must be springtime :)

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  3. Your garden looks great and so does the escarole. I haven't tried it before either, but it sounds delicious..and I'm one of those people who actually likes anchovies, so escarole is now on my shopping list. :)

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  4. Love your photos and love this dish, I ate it once a week while growing up, anchovies and all. Now I need to buy a head of it. Your pansies are so colorful and pretty. xo

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  5. I love this Susan look awesome I love garlic:)
    and your flowers are beautiful!!

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  6. Escarole is not readily available here in DC as far as I know. However, I will make a special attempt to find some. You had me at anchovies.

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  7. I never ate it growing up - my Mother never strayed from the ordinary. I probably have not eaten it more than a couple of times as an adult - don't remember a lot about the taste. If you left the anchovies out of the recipe, I would would probably try it again. :)
    Thanks for sharing your beautiful Spring flowers.
    Enjoy your evening.

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  8. This sounds like something I'd love to try Susan! Glad to hear spring has sprung in WI-enjoy:@)

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  9. That looks delicious...can you believe I have never tried escarole, and we love any kind of greens.
    Susan, I am so ready for sun...we have had days of overcast and rain...yes, everything is green, but I function so much better when it is sunny!

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  10. Garlic and anchovies make anything taste better. This looks scrumptious!

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  11. Pleased to read spring is in the air, Susan. I may live in Florida now, but I remember well getting out the rake in Michigan and uncovering shoots under the sodden leaves in my garden.
    Agree about anchovies....I don't like them on my pizza, but they dissolve when cooked and leave a depth of flavor to the dish. Your escarole looks wonderful!

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  12. Your spring flowers are gorgeous! We were looking so good and then got dumped on with snow. My son who is at college 1 1/2 hours away got so much that they canceled classes.
    I haven't tried escarole, but that dressing sounds so fantastic. I am sure that anything would be wonderful with it on.

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  13. This is a delicious vegetarian dish Susan! Very warm and green just like spring!

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  14. This is a delicious looking dish, I love all greens! Your garden blooms are beautiful! Nice to hear that you are enjoying working your garden. The weather here is unbearably hot these few weeks, so have not been doing much gardening lately!

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  15. I love escarole (it's called Endive over here)...I usually did the stir-fry with garlic and pepper. Have to try with anchovies next time.

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  16. Spring has definitely come your way Susan. Love your garden photos and this escaraole dish with the anchovies. It has a very European flair.
    Sam

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  17. I saw a past comment and found out these were endives haha :)
    But unlike escarole better!
    And your dish looks spectacularly delish :)

    Cheers
    Choc Chip Uru

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  18. I love escarole when I go to restaurants and never think to make it at home. This recipe definitely makes me want to try, it looks fantastic!

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  19. As a G.R.I.T. (girl raised in the south), I grew up on all sorts of greens other than escarole. I can imagine the delicious flavor imparted by the anchovies.

    Best,
    Bonnie

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  20. a green and delicious dish, perfect in springtime ! have a nice day my dear, a warm hug!

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  21. This is such a traditional Italian side dish...I love it. Your springtime photos are lovely.

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  22. My goodness this sounds great - I've never cooked escarole before but want to try now. Your photos are so pretty and I'm happy you are finally have some spring like weather - rain is spring like right? Have a great weekend too.

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  23. Oh my beautiful flowers and greens. Nothing is blooming here. 34 today and snow showers. Where is Spring?

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  24. I'm ashamed to say that I've never cooked with escarole before! This looks so very good. Thank you for sharing both the recipe and the blooms. A delicious end to a good evening. I hope you have a blessed weekend!

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  25. My husband introduced me to escarole when we got married and it's a frequent side dish at our table. I love to add chick peas to it when I saute it with garlic and olive oil. I never tried adding anchovies - I will try this next time! Thanks, Susan!

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  26. Well, I am going to have to find some eascarole and give it a try. We love brussel sprouts and spinach prepared this way and this sounds great. Not consuming meat or fish I will simply delete the anchovies. I like Pat's idea of adding chick peas! Thanks for the recipe :)
    Shawn

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  27. I'm always looking for new ways to enjoy escarole and this sounds great! Yay for green!

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  28. I love escarole in salads and can't believe I've never tried sautéing it this way!
    I'm so happy you are enjoying your garden and Spring is finally arriving;-)

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  29. A nice simple yet flavorful recipe, I can't wait to make all sorts of delicious spring salads!

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  30. looks tasty and i havent tried it before pleased spring is starting there

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  31. I went to an old Italian joint years and years ago and had escarole for the first time. Back then I thought it was weird and bitter -- it was a midwestern reaction. Fast forward to more recent history and I love the stuff. It's perfect with classic Italian dishes. Love adding the anchovy. I'll try this next time.

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  32. This looks so delicious. I do like escarole and have been eating it for some time, but not like this. I wonder about the anchovies though, since I'm not at all keen on them, but realize the need for them in things like Caesar salad dressing, Mayfair dressing, and the like. Hmmm. I'll have to try it. I did want to tell you that I treated myself to a set of the French Sable cookie stamps. I've been so down since losing my mother, and thought I needed cheering. Of course the first thing I thought when I got these was that I was going to have to tell my mother. :-(

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  33. wow this looks good and healthy! thanks for sharing!

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  34. I too am thrilled to see the earth turning green again, with trees sprouting their leaves and tree and gardens blooming with flowers. I took a walk with my son and dogs yesterday, the sun shiny bright and the road lined with trees filled with white flowers. It was so pretty!

    You know I'm pretty sure I have this book propped up on my cookbook stand in my kitchen I haven't gone through it in a while but have to say I've never tried this type of wilted salad before. It sounds delicious with the smashed anchovies and spritz of lemon. I'm grilling steaks tonight and although had planned on a crisp Boston lettuce salad I may have to make this one instead. Thank you for sharing this. It could be my new favorite salad now.

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  35. This reminds me that I don't eat nearly enough escarole. Your rendition looks delicious!

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  36. Have I ever purchased escarole????? I most surely will now. This looks so fresh and springy. And yes, finally my little bulbs have spread some sunshine on my barren flower bed.

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  37. This is so unusual and fresh looking. I love all things spring. Will have to check out what is available in our market. Love your blog.

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  38. Escarole is very popular in our area, and we make "greens" quite often. I think the anchovies would be a nice addition. Sounds delicious!

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  39. You're so right about the anchovies adding that flavor that most people can't figure out. This dish is simple but the flavors are so delicious.

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  40. Never tried escarole, especially sauteed. So many greens to try, so little time.. Gotta get the summer started :)

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  41. I adore anchovies and never would of thought bout putting it in a warm dish. Love this.

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  42. Yum!! This looks amazing! I've never tried escarole before, but I will now :) xx

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  43. Susan, This looks delicious! I'm never had escarole, I'm looking forward to trying it this way. Glad spring is arriving where you are! I love your blooms and the bees you captured :)

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  44. There is nothing like those first few flowers of spring---and the salad looks so fresh and healthy!

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  45. Those are some gorgeous flowers. :) I'm glad to hear the weather is warming up in your area. These sauted escarole sounds wonderful and delicious. :) Love the refreshing lemon juice in it.

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  46. I don't believe I've eaten cooked escarole, but after seeing this I may need to fix that.

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  47. Looks delicious, love the addition of anchovies...so tasty Susan.
    Hope you are having a wonderful week :)

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  48. I have made escarole soup for dh, but that's it. Never had it growing up!
    Beautiful pictures!

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