Recipe: Zuni Cafe Wilted Escarole

WILTED ESCAROLE

8 to 12 ounces dark green outer escarole leaves, limp and discolored spots trimmed
1/4 cup extra-virgin olive oil (or 4 tablespoons unsalted butter)
Zest of 1 lemon
Up to 1/4 cup water
Salt

Wash the escarole leaves in several baths of cold water to remove every trace of grit. Tear the leaves into 3- to 4-inch lengths. Drain well, but don't spin dry.

Place half of the oil or butter, lemon zest, water and escarole in a 3-quart saute pan or 12-inch skillet. Sprinkle with salt. Cover and set over medium heat. As soon as the water begins to steam, uncover and then stir every 10 seconds or so until all of the leaves are uniformly wilted and vibrant, glistening green. If the water evaporates before the leaves are cooked, add a few more drops at a time, just enough to keep the escarole from frying. The bright flavor and texture depend on quick cooking in even, steamy heat, not boiling water.

Transfer the leaves to a warm plate. Add the remaining butter or oil, lemon zest, escarole and water as needed to the pan and cook as described above.

Serve promptly, spooning the syrupy oil or butter that remains in the pan over the leaves. If the liquid is watery, not syrupy, raise the heat and simmer briefly until it has some body, then spoon over the escarole.

Servings: 4
Source: The Zuni Cafe Cookbook by Judy Rodgers and Gerald Asher