Recipes Savory Escarole with Anchovies Be the first to rate & review! More Delicious, Quick Side Dishes By Michael White Michael White Instagram Michael White was the chef and restaurateur behind Altamarea Group, including Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata, and The Butterfly in New York, from 2009 to 2021. In 2022, he reopened New York City landmark The Lambs Club. Food & Wine's Editorial Guidelines Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print