Escarole Crostini Topping

Preparation info
  • Makes enough for

    12

    Crostini
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Ingredients

  • 1½ to 2 pounds escarole, trimmed, cut, or torn into 1-inch pieces
  • Salt
  • 1 tablespoon extra virgin olive oi

Method

  1. Prepare the escarole and set aside. Half-fill a large saucepan with water and bring to a boil. Add salt and stir in the escarole. Cook, stirring, until just tender, 3 to 5 minutes. Drain the escarole well, pressing on the escarole with the back of a spoon to remove excess moisture.
  2. Combine the olive oil, garlic, and red pepper in a large skillet. Heat over low