ESCAROLE SIDE DISH

Roman-style sautéed escarole

If you are looking for a quick and easy vegetable side dish, this is the perfect one. Appetising and light, the salty addition of the capers and anchovies to this recipe contrast so nicely with the bitter greens, as well as with the sweetness of the raisins.

This stewed-in-a-pan escarole is super tasty – it will pack a punch of flavour in your mouth! And goes perfectly with main courses of meat and fish, or even with a cheese board.

Like so many side dishes in the Italian cuisine this also can become vegan by only removing the anchovies, and can be easily turned into a main course if used as the base for a rich risotto, with the help of some vegetable broth.

If you are looking for inspiration to level up your vegan diet, or even to start following a more plant-based diet have a look at our vegan and vegetarian recipe playlists.

A little history

Escarole is believed to be native to Sicily and the Mediterranean region, and can be traced back to ancient Greece, Rome, and Egypt where it was used as a salad green. There are even mentions of it made by Pliny and the poet Ovid in ancient Roman documents!

Compared to the narrow-leaved endive, the wide-leaved Escarole is believed to be the eldest variety, and its bitterness is more subtle.

This recipe in particular is widely popular both in the regions of Rome and Naples, and some might even argue that the recipe comes from Naples. We will agree to share the 💛 and validate both cuisines!

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INGREDIENTS👇🏻

• 2 heads of escarole

• 10g | 0.35oz Raisins

• 2 tbsp of capers

• 100g | 3.5oz Taggiasca olives

• 30g | 1.1oz pine kernels

• 4 anchovy fillets [avoid to go vegan!]

• 2 cloves of garlic

• extra virgin olive oil • chili flakes to taste

The recipe step by step

1. Trim the escarole and chop it roughly
   

2. Revive the raisins in water, then drain them thoroughly
   

3. Heat up the extra virgin olive oil and sizzle the garlic, adding the anchovies [or not if you want to go vegan], the capers and the pine kernels slowly, one at a time
   

4. When the garlic is golden, add the escarole in the pan, give it a good stir and cook for 15-20 minutes with the lid on
   

5. Stir every now and then while cooking
   

6. Freshly grind some chili flakes to taste, let it rest for a couple of minutes and enjoy together with a plate of meat or fish! 😋