Escarole With Pine Nuts

Name: Escarole With Pine Nuts
Ingredients: 2 pounds escarole (about 2 heads), tough outer ribs discarded and remainder cut into 2-inch pieces; 3 tablespoons extra-virgin olive oil; 3 tablespoons pine nuts; 3 large garlic cloves, finely chopped; 3/4 teaspoon dried hot red-pepper flakes

5 ingredients

3 steps

Ingredients

2 pounds escarole (about 2 heads), tough outer ribs discarded and remainder cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
3 large garlic cloves, finely chopped
3/4 teaspoon dried hot red-pepper flakes

Directions

1

Wash escarole well in a sinkful of cold water, agitating it, then lift out and drain in a colander. Cook escarole in a 5- to 6-quart heavy pot of boiling salted water, uncovered, stirring occasionally, until tender, 5 to 10 minutes, then drain well in colander.
2

Dry pot, then add oil and heat over moderate heat until hot but not smoking. Add pine nuts to hot oil and cook, stirring, until pale golden, about 1 minute. Add garlic and red-pepper flakes and cook, stirring, until garlic and pine nuts are golden, 1 to 2 minutes.
3

Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes. Season escarole with salt and pepper.