Brazilian recipe
Sautéed escarole with spicy peanuts (escarola refogada com amendoim)
This sautéed escarole with spicy peanuts is a traditional Brazilian side dish, prized for its bold flavor pairing and fuss-free preparation.
0.0 / 5 by 0 Reviews
Ingredients
1/2 head of large escarole
1/3 cup toasted unsalted peanuts, skinned
2 garlic cloves
Extra virgin olive oil to taste
1/4 teaspoon cayenne pepper
Sea salt to taste
1/3 cup toasted unsalted peanuts, skinned
2 garlic cloves
Extra virgin olive oil to taste
1/4 teaspoon cayenne pepper
Sea salt to taste
Where to find ingredients
Escarole is commonly found in the produce section of most local supermarkets or farmers' markets. If unavailable, endive or curly kale can be used as a substitute, though the texture and slight bitterness of escarole are ideal. Toasted peanuts are easy to find in the snack or baking aisle, while high-quality olive oil and spices like cayenne pepper are kitchen staples in any well-stocked grocery store.
Preparation method
- Separate the escarole leaves and wash them thoroughly under running water
- Dry the leaves using a salad spinner to ensure they are crisp and moisture-free
- Stack about 5 leaves, roll them into a tight cylinder, and slice into approximately 3 cm ribbons
- Crush the garlic cloves with the side of a knife to peel, keeping them whole to infuse the olive oil
- Heat a large non-stick frying pan over medium heat
- Add a splash of olive oil, the peanuts, cayenne pepper, and a pinch of salt
- Sauté the peanuts for about 3 minutes until they turn 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 a garlic clove
- Sauté the garlic for 1 minute just until the oil is aromatic
- Add half of the escarole, season with a pinch of salt, and sauté for 2 minutes
- Stir occasionally until the leaves are slightly toasted and keep their structure, making sure they don't release too much 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 spicy kick that really brings out the best in the greens. It’s a brilliant way to liven up your daily veggie routine.
Ratings and comments