4anchovies filets(rinsed and minced or 2 teaspoons anchovy paste; optional)
Kosher salt and freshly ground pepper(to taste)
Lemon wedges(to serve)
Instructions
Bring a large pot of salted water to a boil. Have a large bowl of ice water nearby. Meanwhile, wash the escarole (see Note). When the water is boiling, add the escarole, and simmer, stirring occasionally for 3 minutes until wilted. Reserve ½ cup of the cooking water, and drain the escarole in a colander. Plunge the escarole into the ice bath; this will lock in the color. Drain and roughly chop into smaller pieces. Set aside.
Return the pot to medium heat, and heat the oil. When the oil is hot, add the garlic, red pepper flakes, and anchovies, if using. Stir until the garlic is lightly golden, then add the escarole (it should still be a bit wet from the ice bath) and sauté for 3 or 4 more minutes until the escarole is wilted and hot and well combined with the seasonings. If the escarole seems to be getting dry, you can add some of the reserved cooking water as needed.
Transfer to a serving dish or bowl, and serve hot, or warm with a nice final drizzle of olive oil and the lemon wedges.
Notes
How to Wash Escarole
Trim the base, and remove any bruised or damaged outer leaves. Separate all of the leaves from the core. Fill a large bowl or a very clean sink with cold water. Dunk the leaves into the water and swish them around. Drain or pour out the water, and repeat until there is no grit left on the bottom of the bowl or the sink. You can spin the escarole leaves dry in a salad spinner or roll them up in clean paper towels or a clean dish towel and let the moisture get absorbed.