Active Time

　　20 min

　　Total Time

　　30 min

　　Think beyond the salad bowl: Cooking escarole tempers its slight bitterness; pine nuts are a mellow complement.

　　

Ingredients

Makes 4 to 6 servings

　　2 pounds escarole (about 2 heads), tough outer ribs discarded and remainder cut into 2-inch pieces

　　3 tablespoons extra-virgin olive oil

　　3 tablespoons pine nuts

　　3 large garlic cloves, finely chopped

　　3/4 teaspoon dried hot red-pepper flakes

　　

Step 1

Wash escarole well in a sinkful of cold water, agitating it, then lift out and drain in a colander. Cook escarole in a 5- to 6-quart heavy pot of boiling salted water, uncovered, stirring occasionally, until tender, 5 to 10 minutes, then drain well in colander.

　　

Step 2

Dry pot, then add oil and heat over moderate heat until hot but not smoking. Add pine nuts to hot oil and cook, stirring, until pale golden, about 1 minute. Add garlic and red-pepper flakes and cook, stirring, until garlic and pine nuts are golden, 1 to 2 minutes.

　　

Step 3

Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes. Season escarole with salt and pepper.