Wilted Escarole with Garlic & White Wine
Bitter escarole quickly wilted in olive oil with sliced garlic, anchovy, and white wine, finished with lemon zest and crushed red pepper. Topped with pangrattato for crunch.
- escarole, about 3 heads; washed very well and torn into large pieces2½ lb
- extra-virgin olive oil⅓ cup
- garlic cloves, thinly sliced6
- oil-packed anchovy fillets3
- crushed red pepper, plus more to finish½ tsp
- dry white wine½ cup
- lemon zest, added off heat so oils stay fragrant1 lemon
- kosher salt
- coarse fresh breadcrumbs, for pangrattato½ cup
- olive oil, for pangrattato1 tbsp
- garlic clove, small; finely grated; for pangrattato1
- 1
Wash the escarole: dunk torn leaves in a large bowl of cold water, swish, and lift them out so grit stays behind. Repeat until the water runs clean.
- 2
Make the pangrattato: toast the breadcrumbs in the olive oil (1 Tbsp) over medium heat, stirring, until golden. Add the grated garlic clove for the last 30 seconds and a pinch of kosher salt. Tip onto a plate and set aside.
medium - 3
In the widest sauté pan or rondeau over medium-low, warm the extra-virgin olive oil (1/3 cup) with the sliced garlic, anchovy fillets, and crushed red pepper (1/2 tsp). Let the garlic turn pale gold and the anchovies dissolve, about 3 minutes. Do not let the garlic brown.
medium-low - 4
Crank the heat to medium-high and add the escarole in handfuls, tossing with tongs and adding more as each batch collapses. It will shrink to about a quarter of its volume.
medium-high - 5
Pour in the dry white wine (1/2 cup), scrape the pan, and let it bubble for 1–2 minutes until the alcohol cooks off. Season with kosher salt to taste.
medium-high - 6
Kill the heat. Toss in the lemon zest and a fresh pinch of crushed red pepper. Plate the escarole and scatter the pangrattato over the top just before serving so it stays crisp.
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