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Savory Escarole with Anchovies

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  1. 1/4 cup extra-virgin olive oil
  2. 1/4 pound thickly sliced pancetta, cut into 1/4-inch dice
  3. 3 garlic cloves, thinly sliced
  4. 5 small anchovy fillets, minced
  5. Pinch of crushed red pepper
  6. 1 large head of escarole, coarsely chopped
  7. 1/2 cup chicken stock or canned low-sodium broth
  8. Salt and freshly ground pepper
  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.