Brazilian recipe
Sautéed Escarole with Spicy Peanuts (Escarola refogada com amendoim picante)
This sautéed escarole with spicy peanuts is a traditional Brazilian dish, prized for its bold flavor combination and simple preparation.
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Ingredients
1/2 bunch of large escarole
1/3 cup toasted peanuts, skinless and unsalted
2 garlic cloves
Olive oil to taste
1/4 teaspoon cayenne pepper
Salt to taste
1/3 cup toasted peanuts, skinless and unsalted
2 garlic cloves
Olive oil to taste
1/4 teaspoon cayenne pepper
Salt to taste
Where to find ingredients
Find fresh produce like escarole and pantry staples like peanuts, garlic, olive oil, and spices at any local grocery store or farmers market.
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 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 perfume 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 charred but retain their texture, taking care to avoid 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 features a satisfying crunch and a subtle spicy kick that elevates the flavor of the greens. It is an excellent way to diversify your daily vegetable preparation.
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