Sautéed Escarole: Difference between revisions
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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 === | ||
Latest revision as of 03:18, 14 July 2010
| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | 15-20 min |
| Source | Rock Spring Farm |
| Yield / serves | 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.
