Sautéed Escarole
Recipe courtesy of Cristina Ferrare
Servings: Serves 4–6
  • 2 bunches escarole, washed
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, smashed
  • 1/2 tsp. red pepper flakes
  • 1/4 cup raisins
  • 2 tsp. Kosher salt
  • 1/2 lemon, squeezed
  • Directions
    Bring 4 cups of water to a boil in a pot. Add the escarole and cook for 10 to 12 minutes, or until soft. Drain well, removing as much liquid as possible. Let cool about 15 minutes. When the escarole is cool enough to handle, chop well.

    Lay out a clean kitchen towel and place the escarole in the center. Gather up the sides, then twist the towel and squeeze out as much water as you can.

    Heat a large heavy skillet on your stove until hot. Add olive oil, garlic, pepper flakes and sautée until the garlic just starts to turn golden. Add escarole, raisins and salt; mix well to make sure all of the garlic bits are mixed in evenly. Cook for 5 minutes. You can serve this dish hot or at room temperature.

    Yield: 4 servings

    Prep Time: 10 minutes

    Inactive Prep Time: 15 minutes

    Cook Time: 20 minutes

    This recipe may appear slightly modified from what you've seen on television.