Escarole with Garlic and Chili

Like most greens, escarole is wonderful stewed in a little oil with garlic and red chili, with vinegar added at the end to sharpen the tastes. The flavor is clean, slightly nutty, and goes very well with richer foods, especially with any of the potato cakes. If you’ve been using the blanched escarole hearts in salads, this recipe will allow you to make use of the outer leaves, which are usually set aside.