Spicy Braised Escarole

  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 1 head of escarole, coarsely chopped
  • 14 ounces canned diced tomatoes
  • 1 tablespoon minced oregano
  • Salt and freshly ground pepper
  • 1/4 cup bread crumbs or panko (Japanese bread crumbs)
  • 2-4 tablespoons freshly grated Parmesan cheese

In a large soup pot, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over high heat, stirring, until the garlic is golden, about 2 minutes. Add the escarole in batches and cook. Add the tomatoes and oregano, season with salt and pepper and bring to a boil. Cook over low heat until the escarole is tender, 15 minutes; transfer to a bowl. Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Off the heat, stir in the Parmesan. Sprinkle the escarole with the Parmesan crumbs and serve.


From Food and Wine’s Andrew Carmellini

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