Neapolitan-Style Escarole Recipe
A quick and tasty Italian side that’s full of contrast and character.
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.
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
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