The ESCAROLE IN A PAN is a side dish with an authentic flavor that tells the richness of Mediterranean cuisine. Simple yet surprising, capable of combining sweet and savory notes in perfect balance.
It only takes 20 minutes to prepare and with very few ingredients you’ll obtain a completely vegetarian dish with a delicate taste that you can pair with meat or fish mains, use as a filling for focaccias or pizzas (the classic Neapolitan escarole pizza has this filling) or, why not, even use it as a pasta sauce. In short, escarole in a pan is a kitchen wildcard that solves a meal in no time.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs escarole (endive)
- 6 anchovy fillets in oil
- 1 clove garlic
- 2.1 oz black olives
- 1 tbsp capers (salt-packed)
- 1/4 cup raisins
- as needed extra virgin olive oil
- to taste salt
- to taste black pepper
Steps
To prepare the ESCAROLE IN A PAN, trim the escarole (you can use either curly or smooth) by removing the tough base and any damaged leaves. Wash it several times under running water to remove any soil residue and dry it well.
In a pan, sauté the garlic over low heat with a little oil and the anchovies; when the anchovies have melted, add the escarole, tearing it into pieces with your hands, and the raisins previously soaked in water and squeezed.
Season with salt and pepper and cook everything over medium heat for about 15 minutes.When the escarole has wilted, add the desalted and chopped capers, the olives and stir. Continue cooking for 10 minutes over high heat so the liquid released by the greens evaporates, then turn off the heat, plate and enjoy this delicate and flavorful side dish hot or warm.
STORAGE
You can store the escarole in the fridge for 2 days or freeze it and thaw it in the fridge a few hours before eating.
