Brazilian recipe
Sautéed Escarole with Spicy Peanuts (Escarola refogada com amendoim picante)
This traditional side dish features the perfect balance of tender sautéed escarole and a spicy, crunchy peanut topping.
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Ingredients
1/2 large bunch of escarole
1/3 cup roasted peanuts, skinless and unsalted
2 garlic cloves
Olive oil to taste
1/4 teaspoon cayenne pepper
Salt to taste
1/3 cup roasted peanuts, skinless and unsalted
2 garlic cloves
Olive oil to taste
1/4 teaspoon cayenne pepper
Salt to taste
Where to find ingredients
You can find fresh escarole at local farmers' markets or supermarkets. Peanuts and aromatics are available in the produce or pantry sections of any grocery store. If you cannot find raw peanuts, roasted, unsalted peanuts work perfectly as a substitute.
Preparation method
- Separate the escarole leaves and wash them carefully under running water.
- Dry the leaves using a salad spinner to ensure they are well-drained.
- Stack about 5 leaves, roll them into a cylinder, and cut into strips approximately 3 cm wide.
- Press the garlic cloves with the side of a knife to peel them, keeping them whole to infuse the oil.
- Heat a large non-stick skillet 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 skillet and set aside in a bowl.
- In the same skillet, 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 lightly seared while maintaining their texture, preventing them from releasing 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 on top before serving.
Observations
This side dish adds a satisfying crunch and a subtle heat that elevates the flavor of the greens. It is an excellent way to add variety to your daily vegetable preparation.
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