Do not skimp on the olive oil here; its flavor is integral. Really, this is escarole braised in olive oil, an extremely useful and wide-ranging technique. You can omit the anchovies if you like or add pine nuts (about 1/4 cup), raisins (1/4 cup), pitted black or green olives (about 1/2 cup), or about 1/2 cup chopped tomato. You can also use wine or stock in place of the water, for a richer taste. Other vegetables you can prepare this way: this is a classic and basic recipe that can be used for almost any green or in fact for “harder” vegetables like cauliflower or broccoli, following exactly the same procedure. Cooking time will vary.
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The silky French vanilla sauce that goes with everything.
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