Sauteed Escarole

• 4 lb escarole (about 4 heads), cored and coarsely chopped
• 1/4 cup extra-virgin olive oil plus additional for drizzling
• 5 garlic cloves, thinly sliced
• 1/2 teaspoon dried hot red pepper flakes
• 1 (2-oz) can anchovy fillets in olive oil, drained, patted dry, and chopped

1. Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of
2. until tender, about 10 minutes, then drain in a colander.
3. Heat oil in same pot over moderately high heat until hot but not smoking, then saute garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add anchovies, then reduce heat to moderate and cook, stirring, until dissolved, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with salt.
4. Spoon onto a platter and drizzle with oil to taste.

extravirgin olive oil plus additional for drizzling, garlic, anchovy

Taken from www.epicurious.com/recipes/food/views/sauteed-escarole-232010 (may not work)