Sautéed Escarole with Crispy Anchovy Breadcrumbs and Capers
Tender spring escarole is wilted in garlic-infused olive oil and topped with irresistibly crispy anchovy breadcrumbs and briny capers. This elegant Mediterranean side dish celebrates the season's freshest bitter greens with bold, savory flavors.
Ingredients
- 2 large heads escarole (about 800g), washed and roughly chopped
- 6 tablespoons extra virgin olive oil, divided
- 4 anchovy fillets, finely chopped
- 1 cup fresh breadcrumbs
- 4 cloves garlic, thinly sliced
- 3 tablespoons capers, drained and patted dry
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper to taste
Instructions
Prepare the anchovy breadcrumbs by heating 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped anchovies and stir until they dissolve into the oil, about 1 minute.
Add the breadcrumbs to the anchovy oil and toast, stirring frequently, until golden brown and crispy, about 4-5 minutes. Transfer to a bowl and set aside.
Wipe out the skillet and heat the remaining 4 tablespoons olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is just golden, about 1-2 minutes.
Add the capers to the skillet and fry for 30 seconds until slightly crispy.
Add the escarole in batches, tossing with tongs until wilted. Season with salt and pepper and continue cooking until all greens are tender but still vibrant, about 5-6 minutes.
Remove from heat and add the lemon juice and zest, tossing to combine.
Transfer the sautéed escarole to a serving platter and top generously with the crispy anchovy breadcrumbs.
Serve immediately while the breadcrumbs are still crispy.
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