Escarole with Pine Nuts: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

January 2007

Think beyond the salad bowl: Cooking escarole tempers its slight bitterness; pine nuts are a mellow complement.

2 lb escarole (about 2 heads), tough outer ribs discarded and remainder cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
3 large garlic cloves, finely chopped
1/8 teaspoon dried hot red-pepper flakes

Wash escarole well in a sinkful of cold water, agitating it, then lift out and drain in a colander. Cook escarole in a 5- to 6-quart heavy pot of boiling salted water (see Tips), uncovered, stirring occasionally, until tender, 5 to 10 minutes, then drain well in colander.
Dry pot, then add oil and heat over moderate heat until hot but not smoking. Add pine nuts to hot oil and cook, stirring, until pale golden, about 1 minute. Add garlic and red-pepper flakes and cook, stirring, until garlic and pine nuts are golden, 1 to 2 minutes.
Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes. Season escarole with salt and pepper.

Recipe by Lillian Chou

Recipes that can be prepared in 30 minutes active time or less.