Neapolitan Stuffed Escarole

• 12 heads of escarole, rinsed thoroughly and dried with cores intact
• 24 tbsp extra-virgin olive oil
• 32 cloves garlic, thinly sliced
• 44 oil-packed anchovy fillets, minced
• 51/2 cup Gaeta olives, pitted and roughly chopped
• 62 tbsp salted capers, rinsed and soaked 10 minutes
• 72 tbsp pine nuts, lightly toasted
• 82 tbsp raisins, soaked in warm water and drained
• 9fine sea salt
• 10freshly cracked black pepper

1. 1

   Trim away any bruised outer leaves from each escarole head, keeping the base intact so the head stays together. Rinse carefully between the ribs to wash out sand, then dry thoroughly with clean towels.

2. 2

   Warm two tablespoons of olive oil in a wide skillet over medium heat. Add the sliced garlic and minced anchovies, mashing the anchovies with a wooden spoon until they melt into the oil; do not let the garlic brown past pale straw or it turns acrid.

3. 3

   Stir the Gaeta olives, drained capers, toasted pine nuts, and plumped raisins into the warm oil for one minute just to distribute the heat, then slide the mixture into a bowl and season with black pepper.

4. 4

   Gently pry open the leaves of each escarole head like a blooming flower. Spoon the stuffing deep into the central cavity and between the inner layers, pressing the leaves back together around the filling. Tie each head securely in two places with kitchen twine so the stuffing cannot spill out during cooking.

5. 5

   Wipe the skillet, add the remaining two tablespoons of olive oil, and set over medium-high heat. Lay the tied bundles in the hot oil and sear until the outer leaves blister and turn golden-brown, about three minutes per side.

6. 6

   Turn the heat down to low, season the outside with a light pinch of sea salt, and pour two tablespoons of water around the bundles. Cover tightly with a lid and let the greens braise in their own steam for twenty minutes, turning once, until a knife slips easily into the thick core.

7. 7

   Remove the lid and let any pooled juices bubble down into a glossy, dark reduction for two minutes. Cut the kitchen twine, discard it, and transfer the bundles to a serving platter, spooning the pan drippings and any loose pine nuts over top.

No responses yet — be the first.