Quick and Easy Braised Escarole Recipe

Ingredients

2 medium heads escarole

2 tablespoons olive oil

4 oil-packed anchovies, lightly chopped

2 heaping tablespoons pitted black olives

2 tablespoons pine nuts or coarsely chopped slivered almonds

2 teaspoons capers, rinsed

1 tablespoon dark or golden raisins

Salt and pepper, to taste

2 tablespoons grated Parmesan cheese

3 tablespoons chopped fresh parsley

2 tablespoons red wine vinegar, red wine, chicken stock, or water, or more if needed

Instructions

1. Separate the escarole leaves, wash them well, and shake them dry. They do not need to be perfectly dry. Stack the leaves and make 4 vertical cuts to form strips.

2. In a large skillet over medium heat, heat the olive oil. Add the anchovies, olives, pine nuts or almonds, capers, and raisins. Cook, stirring, for 2 minutes.

3. Add the escarole and stir it so it is coated with the anchovy mixture. Sprinkle with a small pinch of salt (the anchovies may be salty enough) and a pinch of pepper, Parmesan, and 2 tablespoons of the parsley. Stir well.

4. Cover the pan, set on the lid askew, and simmer over low heat for 10 minutes. If the pan seems dry, stir in a little red wine vinegar, red wine, chicken stock, or water.

5. For very tender escarole, continue simmering for 5 minutes, or until the leaves are very soft. Check the pan and add more liquid if it seems dry. Taste for seasoning and add more salt, if you like. Sprinkle with the remaining 1 tablespoon parsley.

Enjoy Your Comforting Braised Escarole

Serve this delicious braised escarole alongside your favorite protein for a comforting mid-week dinner. The tender leaves infused with the flavors of anchovies, olives, pine nuts, and capers create a flavorful and satisfying dish. Feel free to customize the recipe based on your available ingredients - it will still be delicious and comforting. Don't forget to sprinkle some grated Parmesan cheese on top for an extra touch of flavor. Enjoy!

Note: In Italy, escaroles, endives, and chicories thrive in colder months. While escarole makes a wonderful salad, this braised version is perfect for colder seasons. The dish can be easily prepared in just 10 minutes, making it a convenient option for busy weeknights.