Brazilian recipe
Sautéed escarole with spicy peanuts
This sautéed escarole with spicy peanuts is a classic Brazilian side dish, celebrated for its bold flavour profile and quick preparation.
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Ingredients
1/2 large head of escarole
1/3 cup roasted peanuts, skinless and unsalted
2 garlic cloves
Olive oil, to taste
1/4 teaspoon cayenne pepper
Sea salt, to taste
1/3 cup roasted peanuts, skinless and unsalted
2 garlic cloves
Olive oil, to taste
1/4 teaspoon cayenne pepper
Sea salt, to taste
Where to find ingredients
Find fresh escarole and bulk unsalted roasted peanuts in the produce and baking aisles of major supermarkets, or at local greengrocers. Standard extra virgin olive oil is widely available in the oils and vinegars section. If preferred, flaked sea salt can be used as a finishing touch.
Preparation method
- Separate the escarole leaves and wash them thoroughly under cold running water.
- Dry the leaves using a salad spinner to ensure they are completely dry.
- Stack about 5 leaves, roll them into a cigar shape, and slice into 3 cm ribbons.
- Lightly crush the garlic cloves with the side of a knife to peel, keeping them whole to infuse the oil.
- Heat a large non-stick frying pan over medium heat.
- Add a drizzle of olive oil, the peanuts, cayenne pepper, and a pinch of salt.
- Sauté the peanuts for about 3 minutes until they are lightly golden.
- Remove the peanuts from the pan and set aside in a small bowl.
- In the same pan, still over medium heat, add 1 1/2 teaspoons of olive oil and one garlic clove.
- Sauté the garlic for 1 minute just to fragrance the oil.
- Add half of the escarole, season with a pinch of salt, and sauté for 2 minutes.
- Stir occasionally until the leaves are slightly wilted but retain their texture, taking care not to release excess water.
- Remove the first batch of escarole and repeat the process with the remaining leaves.
- Arrange the sautéed escarole on a serving platter and finish by sprinkling the spicy peanuts over the top before serving.
Observations
This side dish adds a lovely crunch and a subtle kick of heat that really elevates the greens. It is an excellent way to introduce variety to your daily vegetable intake.
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