Made this Mark Bittman recipe two nights ago, only I didn't cover and simmer, rather I added very little water--just enough for about a minute of open steaming until the escarole just wilted. Served it as a starter/salad course with a wedge of lime for an optional spritz. Delicious!
ESCAROLE AND BELL PEPPERS WITH OLIVE OIL
Time: 30 minutes
1/2 cup extra virgin olive oil
1 tablespoon minced garlic
1 or 2 dried chilies, or 1 teaspoon dried red chili flakes, or to taste
1 red or yellow bell pepper, stemmed, seeded and cut in strips
Salt and pepper to taste
1 1/2 pounds escarole, radicchio, endive or other bitter green or vegetable.
1. Put all but 1 tablespoon oil in a large, deep skillet or casserole that can be covered, and place over medium heat. Set aside 1 teaspoon garlic, and put the rest in the oil, along with chilies, bell pepper, salt and pepper. Cook, stirring occasionally, until pepper softens, about 5 minutes.
2. Add escarole, along with 1/2 cup water, and adjust heat so mixture simmers steadily. Cover.
3. Cook about 20 minutes, checking and stirring occasionally and adding water if mixture starts to dry out. When escarole is tender, remove lid, and raise heat if necessary to cook off excess liquid; stir in reserved garlic, and cook a minute more.
4. Taste, and adjust seasoning. Serve hot or at room temperature, drizzling with reserved olive oil just before serving.
Yield: 4 servings.
The classic braised escarole dish, which uses a series of techniques that can be applied to almost any green vegetable, relies on a hefty amount of garlic and olive oil, which are added both at the beginning and at the end of cooking, the final additions to freshen and intensify flavors. This dish can be enhanced with toasted pine nuts, raisins or currants, pitted black or green olives, or chopped tomatoes. Wine can replace the water, for a slightly more complex dish.