Sauteed Escarole With Pine Nuts And Chiles
serves 4-6
Experiment with different cooking times if you like -- shorter for a brighter, fresh flavor and longer for a deeper, more complex flavor. Serve alongside grilled pork or lamb, or tossed with pasta and parmesan cheese.
3 heads escarole, trimmed and chopped
2 tablespoons olive oil
2 Thai chiles, thinly sliced
2 tablespoons pine nuts, toasted
prep: 10 minutes
total: 25 minutes
large sauté pan (with lid)
small skillet
1. Prep all the ingredients. Rinse and dry the escarole well. Pull away and discard any damaged outer leaves, trim and discard the root end and coarsely chop the leaves.
2. Heat half of the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, stir in the chiles and sauté for 1 minute.
3. Add the escarole and a light sprinkling of salt and freshly ground black pepper. Cook, stirring just once or twice, until the escarole is wilted and brown in spots, 6-8 minutes.
4. Stir in the pine nuts and cook 1 more minute. Add more salt and pepper to taste.
