Sautéed escarole (or curly endive), Grandma Lina’s recipe, a simple and tasty side dish from Italian tradition.
A classic, healthy, and flavorful side, perfect for accompanying meat or fish main courses.
There’s a moment, in the heart of winter, when the kitchen becomes a refuge, and whispered recipes come to life in the mist of steam. Here, no luxury is needed, just the essence.
This sautéed escarole is not just a side dish; it’s a canvas painted with the austere and generous flavors of the land, but for me, it is above all the loving face of my mother-in-law Lina. It was her dedicated specialty, her welcome back that I found on the table every time I went down to Naples. She knew my passion, and each time she prepared it with devotion and outdid herself every time.
The endive, with its leaves ranging from emerald green to ivory white, faces the heat of the pan, where extra virgin olive oil becomes a bearer of memory.
The aroma is the first deception: the garlic, crushed but not defeated, surrenders its pungent spirit, and the chili pepper, small and fiery, promises a thrill.
This is where the Gaeta black olives, fleshy and brackish, take center stage, dancing with the sweet and almost mystical embrace of raisins, puffed by moisture. The golden pine nuts, crunchy forest splinters, seal the pact of a complex flavor that cleanses the palate and warms the soul.
When, finally, the escarole yields, transforming into a very soft and shiny mass, it’s ready. And at that point, there was no greater joy than dipping generous slices of rustic bread into that tasty broth – a simple gesture, but one of goodness that is priceless.
It’s not just a dish, but a story that melts in your mouth, telling of the elegant frugality and unconditional love of my mother-in-law Lina.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 204.36 (Kcal)
- Carbohydrates 5.86 (g) of which sugars 3.66 (g)
- Proteins 3.73 (g)
- Fat 19.12 (g) of which saturated 2.32 (g)of which unsaturated 5.72 (g)
- Fibers 3.64 (g)
- Sodium 844.40 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
You’ll need
- 2.2 lbs escarole (curly endive)
- 4 tbsps extra virgin olive oil (Adjust to taste)
- 2 cloves garlic (Whole or crushed)
- to taste chili pepper (Depending on desired spiciness level)
- 80 Gaeta olives
- 1 oz pine nuts
- 4 fillets anchovies in salt
- to taste salt
- to taste capers in salt (optional)
Tools
- Pan
- Lid
Steps
Sautéed Escarole
Thoroughly wash the escarole, removing damaged outer leaves and the hard core.
Cut the leaves into coarse pieces. There’s no need to dry them.
Place raisins in a small bowl with warm water to soften them.
Peel the 2 cloves of garlic.
Keep the 4-6 anchovy fillets ready.
Prepare the olives, pine nuts, and raisins.
In a large pan, pour the 4-5 tablespoons of extra virgin olive oil and set it over medium-low heat.
Add the garlic cloves (whole or slightly crushed) and the chili pepper.
As soon as the oil starts to warm, add the anchovy fillets.Using a wooden spoon, crush the fillets until they completely dissolve in the oil, creating a savory oily base.
Brown the garlic (do not let it burn).
Remove the garlic from the pan if you prefer not to find it in the finished dish.
Add the chopped escarole to the pan (it will be very voluminous at first).If necessary, add half a ladle of hot water.
Lightly salt (remember that anchovies are already salty) and pepper to taste.
Cover the pan with a lid and let it stew over medium-low heat for about 15 minutes.
After 15 minutes, the escarole will have reduced in volume and will be tender.
Drain the raisins well and add them to the pan along with the olives and pine nuts.
Mix well.
Remove the lid and slightly increase the flame. Cook for another 5 minutes to evaporate any excess liquid.The escarole is ready.
Enjoy your meal.
Tips
Do Not Boil: In the true Neapolitan recipe, the escarole is not boiled first. Direct cooking in the pan (stewing) concentrates the flavor and does not disperse the vitamins in the cooking water. The residual water from washing is sufficient to start the stewing.
Use the lid only at the beginning (stewing phase). Trapping the steam, the escarole wilts quickly.
Remove the lid in the last 5-8 minutes and increase the heat.
This step is essential to evaporate excess liquid. The escarole should be tender, but not watery, to be perfect for scarpetta and as a filling for pizza.
Sautéed escarole in a pan stores well and is perfect for being prepared in advance.
Storage Time: Up to 3-4 days in the refrigerator.
Method:
Let the escarole cool completely after cooking.
Transfer it to an airtight container (with an airtight seal).
Ensure there is not too much liquid at the bottom before sealing (remember, it should be well dry after the liquid reduction phase).
Use: You can enjoy it cold, at room temperature, or slightly reheat it in a pan or microwave before serving.
Mother-in-law’s Tip: Since the flavor improves after a day, the best time to enjoy it is the day after preparation, when all the flavors (anchovies, olives, pine nuts) have perfectly blended.
Tips for Other Recipes
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