Barbara Baron’s Grandma Rose’s Savory Escarole Pie!
washed and cut into two-inch pieces.
Green Olives pitted
plain – OR – for extra spicy in oil and red-pepper flakes, sliced ¼ inch rounds.
1/4 – 1/2
Crushed Red Pepper Flakes
or to your taste.
Sweet and Savory Spicy Escarole
Place escarole in skillet with ¼ cup of water over high heat and steam until wilted. Drain vegetable in colander — press vegetable with spoon to squeeze out excess water while still in colander.
Place warm escarole (so easier to handle) in bowl. Add garlic, anchovies, and olive oil and mix.
Fold in green olives, Pignoli nuts, raisins and red pepper flakes.
Heat and Serve!
The original recipe is under reconstruction. Traditionally it is made on top of the stove and is more time consuming, so here is an alternate solution for busy cooks.
Simply use a ready-made savory pie crust or dough, and follow the package directions.
Spoon the escarole filling into the pan lined with the dough. Cover the top with another layer of dough. Crimp the edges.
Beat an egg in a separate dish. Take a pastry brush and lightly “paint” a thin layer of the egg over the top of the dough.
Bake at 375 degrees F for 40-50 minutes or until golden brown.