Escarole has become one of my favorite winter vegetables. It is most delicious on the grill, but pan searing is easier when it’s cold out. The lemon anchovy sauce is a must!
When searing vegetables in the pan, be sure to not add to many at one time or they release liquid that makes the whole dish soggy. The trick to use a HOT pan so the juice is sealed in and the vegetables stay crisp.
- escarole well washed and dried
- lemon anchovy sauce
1-Quarter the escarole by cutting long ways. You will have four spears of greens and probably some wayward leaves. Use them all.
2- Heat the skillet to a high heat. Place the escarole a spear or two at a time on the dry pan. Cook for about 2 minutes on each side. Transfer to a serving dish.
3- Drizzle with Lemon Anchovy Sauce. Its an excellent side or snack.