Recipe
Tomato Braised Escarole
Ingredients
- ΒΌ cup extra virgin olive oil
- 10 anchovy fillets, minced
- 10 garlic cloves, thinly sliced
- 1 tablespoon crushed red pepper
- 2 cups dry white wine
- Two 28-ounce cans Italian whole plum tomatoes, hand crushed with juices
- 6 cups chicken stock
- 3 pounds (about five bunches) cleaned escarole, torn into pieces
Directions
Heat the oil in a large, deep saucepan or Dutch oven. Add the anchovies, garlic, and crushed red pepper and sweat until tender. Deglaze with the wine and cook until it has reduced by half. Add the tomatoes and their juices along with the chicken stock. Bring to a boil, add the escarole, and cook at a slow simmer, partially covered, until the escarole is very tender, 45 minutes to an hour. Adjust the seasoning if necessary. Serve warm.
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