Directions:
- Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.
- Heat oil in same pot over moderately high heat until hot but not smoking, then sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add anchovies, then reduce heat to moderate and cook, stirring, until dissolved, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with salt.
- Spoon onto a platter and drizzle with oil to taste.
- Cooks' note: Escarole can be sautéed (but not drizzled with oil) 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat in a large pot over moderately low heat, stirring, until hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.63 Kcal (333 kJ) | ||
| Calories from fat | 69.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Cholesterol | 1.81mg | 1% | |
| Sodium | 910.48mg | 38% | |
| Potassium | 200.5mg | 4% | |
| Total Carbs | 2.32g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 4.3mg | 7% | |
| Calcium | 26.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 41.52 Kcal (174 kJ) | ||
| Calories from fat | 36.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 12% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 1% | |
| Sodium | 474.69mg | 38% | |
| Potassium | 104.53mg | 4% | |
| Total Carbs | 1.21g | 1% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 1.29g | 5% | |
| Vitamin C | 2.2mg | 7% | |
| Calcium | 13.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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