Sautéed Escarole - Revision history

Dhanson at 03:18, 14 July 2010

2010-07-14T03:18:24Z

← Older revision		Revision as of 03:18, 14 July 2010
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	{{RecipeSummary		{{RecipeSummary
			\|PrepTime=5 min
	\|PrepTime=		\|CookTime=15-20 min
	5 min		\|Source=[http://www.eatbetternews.com/2010_06_20_archive.html Rock Spring Farm]
	\|CookTime=		\|Yield=2-4 servings
	15-20 min		\|Rating=Very good
	\|Source=
	[http://www.eatbetternews.com/2010_06_20_archive.html Rock Spring Farm]
	\|Yield=
	2-4 servings
	\|Rating=
	Very good
	}}		}}
	=== Ingredients ===		=== Ingredients ===

Dhanson at 03:18, 14 July 2010

2010-07-14T03:18:09Z

← Older revision		Revision as of 03:18, 14 July 2010
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	Very good		Very good
	}}		}}

	=== Ingredients ===		=== Ingredients ===
	* 1 head escarole		* 1 head escarole
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	* 1/2 tsp dried hot red pepper flakes		* 1/2 tsp dried hot red pepper flakes
	* 1 tsp anchovy paste		* 1 tsp anchovy paste


	=== Preparation ===		=== Preparation ===


	Separate the leaves of the escarole, and slice into coarse ribbons. Heat the oil in wide skillet over medium-high heat until just before smoking, then add the escarole, pepper flakes, and anchovy paste. Reduce heat after an initial sear to moderate, and cook, stirring occasionally until the escarole is tender and any liquid is evaporated, about 15 minutes.		Separate the leaves of the escarole, and slice into coarse ribbons. Heat the oil in wide skillet over medium-high heat until just before smoking, then add the escarole, pepper flakes, and anchovy paste. Reduce heat after an initial sear to moderate, and cook, stirring occasionally until the escarole is tender and any liquid is evaporated, about 15 minutes.

Dhanson at 03:17, 14 July 2010

2010-07-14T03:17:58Z

← Older revision		Revision as of 03:17, 14 July 2010
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	=== Ingredients ===		=== Ingredients ===
			* 1 head escarole
	*
	1 head escarole
	* 2 Tbsp olive oil		* 2 Tbsp olive oil
	* 1/2 tsp dried hot red pepper flakes		* 1/2 tsp dried hot red pepper flakes

Dhanson: Created page with '{{RecipeSummary |PrepTime= 5 min |CookTime= 15-20 min |Source= [http://www.eatbetternews.com/2010_06_20_archive.html Rock Spring Farm] |Yield= 2-4 servings |Rating= Very good }}…'

2010-07-14T03:17:20Z

Created page with '{{RecipeSummary |PrepTime= 5 min |CookTime= 15-20 min |Source= [http://www.eatbetternews.com/2010_06_20_archive.html Rock Spring Farm] |Yield= 2-4 servings |Rating= Very good }}…'

New page

{{RecipeSummary

|PrepTime=
5 min
|CookTime=
15-20 min
|Source=
[http://www.eatbetternews.com/2010_06_20_archive.html Rock Spring Farm]
|Yield=
2-4 servings
|Rating=
Very good
}}

=== Ingredients ===

*
1 head escarole
* 2 Tbsp olive oil
* 1/2 tsp dried hot red pepper flakes
* 1 tsp anchovy paste

=== Preparation ===

Separate the leaves of the escarole, and slice into coarse ribbons. Heat the oil in wide skillet over medium-high heat until just before smoking, then add the escarole, pepper flakes, and anchovy paste. Reduce heat after an initial sear to moderate, and cook, stirring occasionally until the escarole is tender and any liquid is evaporated, about 15 minutes.

[[Category:Side Dish]]
[[Category:Escarole]]
[[Category:Very Good]]