Escarole sautéed in the pan is an excellent side dish to serve with many dishes, but you can also use it to stuff rustic pizzas or savory pies. In this recipe, we will sauté it in the pan with simple ingredients, Taggiasca olives, and pine nuts.
To enhance the taste and enrich it, you can also add other ingredients to your liking, such as anchovies, chili pepper, or raisins. Try it also accompanied with boiled potatoes or creamed with fresh ricotta.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 heads smooth escarole
- 3.5 oz Taggiasca olives
- 0.7 oz pine nuts
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- to taste salt and pepper
Steps
Cut the escarole into three or four parts, remove the core, and wash it well.
Meanwhile, put a large pot with lightly salted water on the stove and bring it to a boil.
Blanch the escarole for 5 minutes, drain it with a slotted spoon, and let it drain further to remove excess water. You can do this operation in two or three batches until all the escarole is blanched.
Put a pan on the stove with olive oil and garlic and lightly brown it, 1 or 2 cloves, according to your taste.
Throw all the precooked escarole into the pan and mix it well with the oil and garlic over medium-low heat for about 10 minutes.
Finally, add the Taggiasca olives and pine nuts, adjust the salt, add a sprinkle of ground black pepper, stir, and finish sautéing in the pan for another 5 minutes.
