Neapolitan Stewed Escarole (Scarole Stufate alla Napoletana)
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.
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.