Savory Escarole with Anchovies

  • Total Time:
  • Servings: 4

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  • 1/4 cup extra-virgin olive oil
  • 1/4 pound thickly sliced pancetta, cut into 1/4-inch dice
  • 3 garlic cloves, thinly sliced
  • 5 small anchovy fillets, minced
  • Pinch of crushed red pepper
  • 1 large head of escarole, coarsely chopped
  • 1/2 cup chicken stock or canned low-sodium broth
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large, deep skillet, heat the olive oil until shimmering. Add the pancetta and cook over moderately high heat, stirring occasionally, until golden, 4 to 5 minutes. Add the garlic, anchovies and crushed red pepper and cook until the garlic is softened and beginning to brown, about 2 minutes. Add the escarole in large handfuls, tossing until wilted, 1 to 2 minutes. Add the chicken stock, cover and cook for 1 minute. Uncover and cook until the liquid is nearly evaporated and the escarole is tender, 2 to 3 minutes. Season with salt and pepper and serve.

Contributed By Published April 2003

503167 recipes/savory-escarole-with-anchovies 2013-12-06T23:47:30+00:00 Michael White spring|winter|christmas|dinner-party|easter|new-years-eve|italian|ice-cream-and-sorbet|side-dishes|4|fast april-2003,michael white,italian food,savory escarole,side dish,escarole with anchovies,seafood recipe,side dish recipes,savory-escarole-with-anchovies 503167

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