Grandma’s Sweet Savory Spicy Escarole for Escarole Pie
Escarole is a hearty green leafy vegetable. High in folic acid, fiber, and vitamins A and K, and minerals like manganese, copper and potassium. Escarole can be eaten raw or cooked. Serve as first dish –escarole and cannellini bean soup or raw in salads. Growing up in my Italian family this was our “iceberg” (lettuce)! And every Christmas, I looked forward to enjoying Escarole Pie! Here is the recipe for the filling to enjoy all year– so delicious you don’t need the pie crust!
Escarole, three large bunches washed and cut into two inch pieces.
Garlic, 2 medium cloves, minced.
Anchovies, 6 fillets chopped
Olive Oil, ¼ cup
Green Olives pitted, ¾ cup plain – OR – for extra spicy in oil and red-pepper flakes, sliced ¼ inch rounds.
Pignoli nuts, ½ cup
Raisins, ¼- ½ cup
Crushed Red Pepper Flakes, 1/4 teaspoon or to your taste.
Cutting board, sharp knife, one large bowl, large skillet, colander, measuring cups.
Place escarole in skillet with ¼ cup of water over high heat and steam until wilted. Drain vegetable in colander — press vegetable with spoon to squeeze out excess water while still in colander. Place warm escarole (so easier to handle) in bowl. Add garlic, anchovies, and olive oil and mix. Fold in green olives, Pignoli nuts, raisins and red pepper flakes.
Heat and Serve!
Escarole Pie –Pie Crust [original recipe under reconstruction] can use ready-made pie crust, place in 9-inch-deep dish pan with cover and bake.