Escarole and Bell Peppers With Olive Oil

  • 1/2 cup extra virgin olive oil
  •  tablespoon minced garlic
  • 1 or 2 dried chilies, or 1 teaspoon dried red chili flakes, or to taste
  • 1 red or yellow bell pepper, stemmed, seeded and cut in strips
  • Salt and pepper to taste
  • 1 1/2 pounds escarole, radicchio, endive or other bitter green or vegetable.

1. Put all but 1 tablespoon oil in a large, deep skillet or casserole that can be covered, and place over medium heat. Set aside 1 teaspoon garlic, and put the rest in the oil, along with chilies, bell pepper, salt and pepper. Cook, stirring occasionally, until pepper softens, about 5 minutes.

2. Add escarole, along with 1/2 cup water, and adjust heat so mixture simmers steadily. Cover.

3. Cook about 20 minutes, checking and stirring occasionally and adding water if mixture starts to dry out. When escarole is tender, remove lid, and raise heat if necessary to cook off excess liquid; stir in reserved garlic, and cook a minute more.

4. Taste, and adjust seasoning. Serve hot or at room temperature, drizzling with reserved olive oil just before serving.