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Scarola alla Napoletana-Sauteed Escarole with Olives, raisins, and Pine Nuts

Scarola alla Napoletana [Sauteed Escarole with Olives, Raisins, and Pine Nuts]

  • Author: Loreto and Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: Side dish
  • Method: Stove top
  • Cuisine: Italian

Description

Scarola alla Napoletana [Sauteed Escarole with Olives, Raisins, and Pine Nuts] is a simple but elevated dish combining textures and sweet/savory combinations to give you a side dish that will have everyone asking for a second helping.


Ingredients

  • about 300 g escarole, cleaned, washed and spun dry
  • 3 Tbsp e.v.o. oil
  • 1 anchovy fillet in oil (omit, for vegan recipe)
  • 1 garlic clove, whole, smashed
  • a pinch of chili flakes
  • 1 handful black Gaeta olives, halved, pit removed
  • 1 Tbsp raisins
  • 1 Tbsp pine nuts
  • 1/2 tsp dried oregano
  • 1 tsp capers (optional)
  • salt and pepper to taste

Instructions

  1. Carefully wash the head of the escarole, removing the core and separating the leaves. Spun dry.
  2. Soak the raisins in a bowl with lukewarm water. When plump, drain and set aside with other ingredients.
  3. In a non-stick frying pan add three tablespoons of extra-virgin olive oil, the smashed clove of garlic and anchovy fillet. Let the anchovy melt and dissipate in the oil, then add the chili flakes.
  4. Add the escarole and let it wilt, then add the rest of the ingredients: the oregano, the raisins, the pine nuts and the olives, (the capers, if using) and let it stew for about 10-15 minutes with a lid on, stirring occasionally.
  5. Season with salt and pepper and serve warm with some bread and a drizzle of evo oil.

Notes

If the leaves of your escarole are too tough, you can blanch it first, drain, then sautee it in the pan.

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