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Escarole with Olive Oil, Anchovies, and Pepper

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home

By Mark Bittman

Published 2005

  • About

Do not skimp on the olive oil here; it’s flavor is integral. Really, this is escarole braised in olive oil, an extremely useful and wide-ranging technique.

You can omit the anchovies if you like or add pine nuts (about ¼ cup), raisins ¼ cup), pitted black or green olives (about ½ cup), or about ½ cup chopped tomato. You can also use wine or stock in place of the water, for a richer taste.

Other vegetables you can prepare this way: this is a classic and basic recipe that can

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