Escarole Sautè with Bacon & Pinenuts
Escarole is a slightly bitter leafy green vegetable. It's part of the chicory family along with endive, frisée and radicchio. Growing up in an Italian family, leafy green vegetables, especially those of the slightly bitter category were often part of our meal. Escarole can be eaten raw as a salad or, as in this recipe, sautéed with added flavorful enhancements. In Italy one would probably use Pancetta, and it could certainly be used in this recipe. However, I like the slightly smokey taste and the crispy texture that bacon adds. The toasted pine nuts add a nice crunch and a drizzle of a very good extra virgin olive oil at the end is an important finish.
Ingredients
- 1 full head of Escarole
- 3 strips of smoked bacon
- 2 cloves of garlic
- 1 tbsp olive oil
- 2 pinch red pepper flakes (or more if desired)
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
Instructions
- Remove and discard the bottom core from the head of Escarole and slice the leaves into 1/2" pieces. You will need to wash it well, as soil tends to collect through the inner part of the head. Slice the bacon into thin strips and peel and mince the 2 cloves of garlic.
- If using a salad spinner to wash and dry the Escarole, just spin it slightly, as you want to have a bit of moisture left on the leaves. This will help insure that the tips of the leaves, which are thin and tender will not burn when you begin to sauté.
- Heat a heavy sauté pan, add the olive oil and when that has heated a bit, add the slices bacon. Cook the bacon over medium hight heat until the slices are crisp. Now add the minced garlic and pepper flakes. Stir one minute.
- Reduce the heat to medium and add the Escarole. I think tongs are the easiest way to keep tossing and stirring so the Escarole cooks evenly and you have coated the leaves with the bacon, bacon drippings, garlic and pepper flakes.
- Continue this tossing of the leaves for about one minute. You don't want to overcook the leaves. Now add salt and pepper to taste, along with the pine nuts. Stir one more minute. Scoop onto a serving platter and drizzle with a bit of a good quality extra virgin olive oil.