Lagniappe: Scarola StrascinataJun 30th, 2014 | By jdixon | Category: Blog
Escarole “dragged” through extra virgin olive oil flavored with garlic, anchovy, and oil-cured olives makes a tasty batch of greens.
Gently sauté a few cloves of diced garlic and as many anchovies as you want, also finely chopped, in extra virgin olive oil. Don’t let the garlic burn, this only takes a minute or two. Add a bunch of escarole (scarola in Italian) that you’ve washed and chopped roughly; leave a little water clinging to the leaves. Cook for about 5 minutes, then add a quarter cup or so of oil-cured olives, pitted and chopped. Splash in a tablespoon or so of good wine vinegar, taste for salt (the olives add some), and serve hot.