- 1 head escarole, about 1 1/4 to 1 1/2 pounds
- 4 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 2 tablespoons pine nuts
Bring 3 quarts water to a rolling boil. Separate the escarole leaves and rinse thoroughly. Drop leaves into the boiling water and boil, covered, until tender, about 35 minutes
When the escarole is tender, drain thoroughly and let dry. In a 12 to 14-inch saute pan, heat the olive oil until hot but not smoking. Roughly chop the escarole. Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes. Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes. Add the escarole and stir until well-cooked and very soft, about 5 minutes. Remove from the heat and serve immediately as a side dish (contorni) or allow to cool to room temperature to use in another recipe.