A Classic South Italian Side Dish
Bold Mediterranean Flavors in a Simple Skillet
Escarole Neapolitan-Style is one of those timeless Italian dishes that transforms humble greens into something irresistibly flavorful.
In this recipe, tender escarole is blanched and then sautéed with extra-virgin olive oil, Gaeta black olives, salty capers, garlic, and a generous pinch of crushed red pepper (I love the heat!).
It’s a quick side dish—perfect for pairing with roasted meats, baked fish, or even serving as part of an antipasto spread.
Simple, rustic, and full of Southern Italian character, it’s guaranteed to impress at any dinner with friends or family.
Cooking Times
Prep Time: 10 minutes
Cook Time: 20 minutes
10 minutes to blanch the escarole
10 minutes to sauté in the skillet
Total Time: 30 minutes
Ingredients (Serves 4)
2 heads of escarole
1 cup pitted Gaeta black olives
½ cup salt-packed capers, well rinsed
1 large garlic clove, smashed
Crushed red pepper flakes, to taste
Salt, as needed
6 tablespoons extra-virgin olive oil
Instructions
Clean the Escarole
Wash escarole leaves well. Soak them in water mixed with 1 tablespoon of baking soda per 1.5 gallons of water to remove impurities. Rinse thoroughly and drain.Prep the Olives and Capers
Pit the olives if needed. Rinse the capers under plenty of running water to remove excess salt.Blanch the Escarole
Bring a large pot of salted water to a boil. Add escarole and cook for 10 minutes. Drain and set aside.Flavor the Oil
In a large nonstick skillet, heat the olive oil over low heat. Add the smashed garlic clove (with peel) and crushed red pepper flakes. Sauté gently for a few minutes. Remove garlic.Add Olives and Capers
Stir in the pitted olives and rinsed capers. Sauté for 2–3 minutes.Combine Everything
Add the cooked escarole to the skillet. Increase heat to medium-high and sauté for about 10 minutes, mixing well so flavors blend. Adjust salt if needed.Serve Hot
Enjoy as a side to roasted chicken, pork, baked fish—anything Mediterranean!
Tips & Tricks
Add oregano, garlic powder, or a pinch of chili powder for extra depth.
For a softer result, sauté the escarole for an additional 3–4 minutes.
Want it richer? Add 2 anchovy fillets when you sauté the garlic—authentic and delicious!
Nutritional Facts (Per Serving – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 165 kcal |
| Total Fat | 14 g |
| Carbohydrates | 8 g |
| Fiber | 4 g |
| Protein | 2 g |
| Sodium | High (due to olives & capers) |
| Sugar | 1 g |
Escarole Neapolitan-Style (Scarole in Padella)
Notes
Ingredients (Serves 4)
- 2 heads of escarole
- 1 cup pitted Gaeta black olives
- ½ cup salt-packed capers, well rinsed
- 1 large garlic clove, smashed
- Crushed red pepper flakes, to taste
- Salt, as needed
- 6 tablespoons extra-virgin olive oil
Instructions
- Clean the Escarole
Wash escarole leaves well. Soak them in water mixed with 1 tablespoon of baking soda per 1.5 gallons of water to remove impurities. Rinse thoroughly and drain. - Prep the Olives and Capers
Pit the olives if needed. Rinse the capers under plenty of running water to remove excess salt. - Blanch the Escarole
Bring a large pot of salted water to a boil. Add escarole and cook for 10 minutes. Drain and set aside. - Flavor the Oil
In a large nonstick skillet, heat the olive oil over low heat. Add the smashed garlic clove (with peel) and crushed red pepper flakes. Sauté gently for a few minutes. Remove garlic. - Add Olives and Capers
Stir in the pitted olives and rinsed capers. Sauté for 2–3 minutes. - Combine Everything
Add the cooked escarole to the skillet. Increase heat to medium-high and sauté for about 10 minutes, mixing well so flavors blend. Adjust salt if needed. - Serve Hot
Enjoy as a side to roasted chicken, pork, baked fish—anything Mediterranean!
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