Escarole with Olive Oil, Anchovies, and Pepper

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