Stuffed Escarole Recipe

Time30m

Serves4

Sauteed Escarole with Breadcrumbs and Black Olives and a Touch of Anchovy

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Ingredients

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1
Prepare the Escarole
Carefully separate the leaves of the escarole, and rinse them under cold water to remove any dirt. Pat dry and set aside.
2
Make the Stuffing
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic, anchovy fillets, and cook until fragrant, about 2 minutes. Stir in breadcrumbs and cook until golden brown, about 5 minutes. Add chopped black olives and half of the grated Parmesan cheese. Season with salt and pepper to taste, then remove from heat.
3
Stuff the Escarole
Take a few tablespoons of the breadcrumb mixture and stuff it into the center of each escarole leaf. Roll the leaves tightly and secure with a toothpick if necessary.
4
Cook the Stuffed Escarole
In the same skillet, add the remaining olive oil and arrange the stuffed escarole in a single layer. Cook over medium heat for about 3-4 minutes on each side, until they are golden brown and heated through.
5
Serve
Remove the toothpicks if used, sprinkle the remaining Parmesan cheese on top, and serve warm.