If you love simple yet delicious dishes, you can’t miss the recipe for sautéed escarole.
A very simple dish that requires few ingredients but is rich in flavor and versatile. The freshness and crunchiness of the escarole perfectly match the savory taste of capers, Taggiasca olives, and anchovies. Not to mention the chili pepper, which enhances the flavor with its spiciness.
Its preparation is so easy that it will become your ideal solution for a tasty lunch or dinner.
In fact, sautéed escarole is not only a tasty side dish but you can also use it as a filling for savory pies or to make amazing sandwiches.
Just like these delicious recipes:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Sautéed Escarole
- 2 heads smooth escarole
- 1 oz Taggiasca olives
- 1 tbsp capers
- 2 anchovies in oil
- 1 clove garlic
- 1 dried red chili pepper
- 2 pinches salt
- 2 tbsps extra virgin olive oil
Preparation of Sautéed Escarole
Clean and wash the escarole thoroughly. Drain, squeeze, and chop it coarsely.
In a pan, sauté the garlic in 2 tablespoons of oil with the chili pepper. Add the anchovies and let them dissolve.
Then, add the escarole, cover with a lid, and let it infuse for 5 minutes.
Add the pitted Taggiasca olives (you can leave them whole or slice them) and the capers, season with salt, and continue cooking for another 10 minutes. Stir occasionally.
Serve hot, accompanied by slices of slightly toasted bread.
Storage of Cooked Escarole
You can store the escarole in the fridge for 2 days, sealed in an airtight container.
FAQ
What are the nutritional properties of escarole?
Find out in this article: Escarole, Properties and Benefits
