Recipe: Sautéed Escarole with Red Pepper Garlic

the appetizer:

The Flexitarian Table by Peter Berley offers recipes that can please both vegetarians and carnivores, like Roasted Squash Potage with Spiced Crème Fraîche, Sautéed Escarole with Red Pepper Garlic, and Baked Fish/Ricotta Dumplings over French Lentils.

Sautéed Escarole with Red Pepper Garlic

Ricotta Dumplings over French Lentils with Sautéed Escarole

Serves 6

A juicy, tender green with a delicate flavor and pale color, escarole can be found in shops catering to Italian cooks throughout the year and in many supermarkets and produce markets and is never expensive. Unlike the other members of the endive family, escarole is not bitter, making it an especially supportive partner for mild-flavored fish and legumes.

Sea salt or kosher salt
3 pounds escarole (3 medium heads), cored and coarsely chopped
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed and peeled
1/4 teaspoon red pepper flakes
Freshly ground black pepper

Bring a large pot of salted water to a boil. Add the escarole and boil, uncovered, until the escarole has wilted but still retains its color, 5 to 6 minutes. Drain well.

In a large skillet, heat the olive oil over medium heat. Add the garlic and pepper flakes and cook, stirring, until the garlic is pale gold, 1 to 2 minutes. Add the escarole and toss to coat with the flavored oil. Cook, stirring, for 3 to 4 minutes, or until the escarole is tender. Season with salt and black pepper and serve.

from:
The Flexitarian Table
Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between
by Peter Berley
Houghton Mifflin 2007
352 pages, with more than 70 full-color photographs by Quentin Bacon
$30.00 hardcover
ISBN-10: 0618658653
ISBN-13: 978-0-618-65865-7
Recipe reprinted by permission.

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