Online recipes can be hit or miss (have you seen Pinterest fails?), but when one comes by way of the Bon Appétit Test Kitchen, you start to feel bit better about your chances of success. I thought the original recipe was too salty, so I’ve tried to cut down on some of the salt for this version in the full recipe after the jump.
To start, wash and cut into strips around 10 cups of escarole. Don’t worry, it cooks down!
Mash anchovies with oil and butter until it forms a paste. Add garlic and capers and cook for a minute.
Cut the radishes into bite-sized chunks.
Add to pan over medium high heat and cook for around 3 minutes.
Add shrimp and cook, turning occasionally.
Add about half the escarole. Cook it until it has wilted down, about a minute.
Add the rest of the escarole. Cook for another minute.
I told you it would cook down! Remove from the heat, and toss with parmesan, lemon juice, and pepper, and enjoy.
Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, turning once or twice, until just cooked through, about 4 minutes.
Add half of escarole and toss until beginning to wilt, about 1 minute. Once there is enough room in the pan, add the remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
Add Parmesan and lemon juice. Season with pepper; toss to combine.