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Linguine With Italian Braised Escarole

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Makes: 4 servings adjust



  • 13 cup Extra Virgin Olive Oil, plus more for drizzling
  • 4 cloves Garlic, minced
  • 12 teaspoon Dried Chili Flakes
  • Salt

Step 1

Place the olive oil in a large skillet with a lid, or a Dutch oven. Place over medium heat for 2 minutes, until hot. Add the garlic and cook, stirring constantly, for 1-2 minutes, until all of the garlic is gold. Add the chile flakes and 3/4 teaspoon salt, and give it a stir.


  • 1 head Escarole, cleaned, trimmed, cut into 2"-wide ribbons; can use radicchio or cabbage instead
  • 2 tablespoons White Wine

Step 2

Immediately add the escarole, stirring to get all the leaves exposed to the heat, which will wilt them (you may have to add the escarole in handfuls so it all fits). Pour in the wine and 1/2 cup water, and bring to a boil. Once it boils, lower the heat to medium-low, so the liquid simmers. Cover and cook for 25-30 minutes, checking occasionally to make sure the vegetable hasn’t dried out (add some water if it has).


  • 1 pound Linguine

Step 3

While the escarole is cooking, bring a large pot of water to boil for the linguine. Salt it well, then cook according to package directions. When the pasta is al dente, drain it, reserving 1 cup of the pasta cooking water.

Step 4

Once the escarole has become really tender, add the drained linguine and toss to combine the strands with the escarole. Add about 1/4 cup of the pasta water, tossing as you go; keep adding water until the escarole starts to act like a sauce. Taste for salt, and add more as needed.


  • 12 cup Parmesan Cheese, freshly ground

Step 5

Serve in four bowls, topping with another drizzle of olive oil if you dare, and a handful of the grated parmesan. Grate fresh pepper on top. Serve immediately.
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