A Classic Southern Italian Side Dish Straight From Nonna’s Kitchen
Escarole is one of the most beloved vegetables in Campanian and Southern Italian cooking — and it has always been one of my personal favorites.
Besides being a delicious and comforting contorno, stewed escarole is also one of the classic fillings for the famous Neapolitan pizza di scarole.
This version is exactly how my Nonna used to make it: sautéed with garlic and red pepper flakes, then stewed gently with raisins, pine nuts, and capers.
If you want a deeper, saltier flavor, add a handful of Gaeta olives for a touch of true Southern Italy.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
2 heads escarole
1/3 cup pine nuts (about 50 g)
1/3 cup raisins, soaked (about 50 g)
1 tablespoon capers, rinsed
1 garlic clove, whole or sliced
Red pepper flakes, to taste
Salt, to taste
Extra-virgin olive oil, as needed
Instructions
Boil the escarole:
Rinse the escarole thoroughly. Bring a large pot of salted water to a boil and cook the escarole for about 10 minutes.Drain well:
Drain and let the escarole release its excess water. The drier it is, the better it will sauté.Sauté aromatics:
In a large skillet, heat a generous drizzle of extra-virgin olive oil. Add the garlic and red pepper flakes. Sauté until fragrant.Add the escarole:
Add the boiled escarole to the skillet and lightly sauté for a few minutes.Add flavorings:
Stir in the soaked raisins, pine nuts, and rinsed capers. Add salt as needed.Stew gently:
Cover and cook over low heat for 10 minutes, allowing all the flavors to meld.Serve:
Serve warm. This dish is delicious with any meat — especially pork.
Tips & Tricks
1. Drain very well
Escarole holds a lot of water. Press gently in the colander to avoid a watery dish.
2. Toast the pine nuts
A quick toast in the pan makes them more aromatic and flavorful.
3. Add Gaeta olives
A handful of olives gives a deeper, saltier, more classic Neapolitan flavor.
4. Avoid burning garlic
Keep the heat medium-low to prevent bitterness.
5. Balance sweet & salty
More raisins = sweeter.
More capers/olives = stronger savory notes.
6. Even better the next day
Reheat gently with a little olive oil.
7. Great with pork
Perfect alongside pork chops, roasted pork, sausages, or porchetta.
Nutritional Facts (Per Serving)
Calories: 185
Total Fat: 13 g
Saturated Fat: 2 g
Carbohydrates: 15 g
Fiber: 5 g
Sugars: 8 g
Protein: 4 g
Sodium: 330 mg
Potassium: 530 mg
Neapolitan Stewed Escarole (Scarole Stufate alla Napoletana)
Notes
Ingredients
- 2 heads escarole
- 1/3 cup pine nuts (about 50 g)
- 1/3 cup raisins, soaked (about 50 g)
- 1 tablespoon capers, rinsed
- 1 garlic clove, whole or sliced
- Red pepper flakes, to taste
- Salt, to taste
- Extra-virgin olive oil, as needed
Instructions
- Boil the escarole:
Rinse the escarole thoroughly. Bring a large pot of salted water to a boil and cook the escarole for about 10 minutes. - Drain well:
Drain and let the escarole release its excess water. The drier it is, the better it will sauté. - Sauté aromatics:
In a large skillet, heat a generous drizzle of extra-virgin olive oil. Add the garlic and red pepper flakes. Sauté until fragrant. - Add the escarole:
Add the boiled escarole to the skillet and lightly sauté for a few minutes. - Add flavorings:
Stir in the soaked raisins, pine nuts, and rinsed capers. Add salt as needed. - Stew gently:
Cover and cook over low heat for 10 minutes, allowing all the flavors to meld. - Serve:
Serve warm. This dish is delicious with any meat — especially pork.
No Comments