Escarole is mostly known as a crisp, slightly bitter green salad north of the Alps. In Italy, especially in the south, it's a whole different story. Escarole is incredibly versatile. You'll find it braised, sautéed, stuffed into savoury pies, tossed with pasta, or served as a warm vegetable side dish.

One of the most beloved ways to prepare it is the Neapolitan escarole recipe known as scarola alla napoletana. In this traditional dish from Naples, escarole is gently braised with black olives, capers, raisins, and pine nuts. The result is a beautiful balance of bitter, sweet, and salty flavours that works every single time.

Whether served warm or at room temperature, as a side or an antipasto, this classic dish brings out the best in escarole. This proves that escarole is so much more than just salad.

Escarole Always Delivers

Escarole—scarola in Italian—comes with curly or smooth leaves. It is known for its slightly bitter flavor and crisp texture. The ancient Romans already appreciated it, and Italy’s love for escarole hasn’t faded since. Whether raw in salads, sautéed, blanched, and served alongside meats, or used as a base for stews, tossed with pasta, or as a topping or filling for savoury pies and pizzas, escarole is loved for its versatility, distinct flavor, and how gentle it is on the digestive system.

Neapolitan Escarole Recipe – Italian Scarola alla Napoletana

Don’t Let It Get to Your Liver

In Italy, bitterness is actually considered good for the liver—unlike anger, which is said to harm it. Back in 1513, after the French were defeated at the Battle of Ariotta, the people of Milan celebrated by skewering escarole leaves on long sticks. The gesture was inspired by the Italian saying non ti rodere il fegato—literally, “don’t gnaw on your liver,” meaning “don’t get so worked up.” The symbolism? Offer your enemy something bitter—escorole—to soothe their liver and mock their rage at the same time.

A Quick Escarole Primer

Fresh escarole should have no dark or damaged leaves—look for crisp, vibrant greens. To get the best results in any dish, especially in a traditional Neapolitan escarole recipe, handle the leaves gently and store them properly to maintain their texture and flavor.

📖 Recipe

Neapolitan-Style Escarole Recipe

A quick and tasty Italian side that’s full of contrast and character.

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Prep Time 5

Cook Time 15

Total Time 20

Course Salad, Side Dish

Cuisine gluten free, Italian, vegan, vegetarian

Servings servings

Calories 959.6 kcal

Equipment

1 large skillet

Ingredients

1 clove garlic
40 g pine nuts
40 g capers, salted or use pickled as an alternative
100 g raisins
10 olives, black
2 tablespoon olive oil, extra virgin
1 pinch salt
1 lemon juice, or a splash of vinegar
1 head escarole

Instructions

Prepare the ingredients:

If using salted capers, rinse them thoroughly to remove excess salt. Clean the escarole, and depending on leaf size, either halve or slice into wide strips.

Blanch the escarole:

Bring a large pot of salted water to a boil. Blanch the escarole for 5 minutes, then drain and squeeze out excess water.

Sauté the aromatics:

While the escarole is blanching, heat the olive oil in a skillet. Add the whole garlic clove, pine nuts, capers, raisins, and olives. Sauté until the ingredients are fragrant and slightly crisp. Remove the garlic clove.
Combine and finish:
Add the blanched escarole to the pan, season with salt, and sauté until it’s cooked through but still has a bit of bite, stirring occasionally. Finish with a squeeze of lemon juice or a splash of vinegar.

Notes

Serving Suggestions
Scarola alla napoletana pairs beautifully with roasted potatoes or pasta. Serve it warm or cold as an antipasto. It also makes an excellent filling for savory pastries or puff pastry turnovers.

Nutrition

Calories: 959.6 kcalCarbohydrates: 103.1 gProtein: 15 gFat: 63.4 gSaturated Fat: 7.2 gPolyunsaturated Fat: 17.8 gMonounsaturated Fat: 32.6 gSodium: 1901.5 mgPotassium: 2521.1 mgFiber: 25.2 gSugar: 3.1 gVitamin A: 9977.1 IUVitamin C: 36.7 mgCalcium: 311.9 mgIron: 9.7 mg