Escarole in a skillet with olives is a classic of Neapolitan cuisine: a simple, flavorful side dish that enhances the slightly bitter taste of this green with intense Mediterranean ingredients like anchovies, olives and capers. Also known as Neapolitan-style escarole, it is a rustic yet characterful preparation, perfect to accompany meat or fish main courses.
The escarole sautéed in a skillet with olives and capers is very versatile: besides being an excellent side dish, it can become a tasty filling for savory pies, focacce and for the traditional escarole pizza. If you like simple and quick vegetable sides, you might also try sautéed chicory or fennel sautéed with olives, two equally easy and flavorful recipes.
Preparing escarole in a skillet is really quick: there’s no need to blanch the greens because the leaves, tender and delicate, cook directly in the skillet in about 10–15 minutes. The secret of its flavor is the initial sauté of garlic and anchovies, which dissolve in the oil and create an irresistible aromatic base; the addition of Gaeta olives and capers completes the dish with a savory Mediterranean note.
A genuine, quick and fragrant side dish that brings the taste of Neapolitan tradition to the table. Let’s see step by step how to prepare escarole in a skillet with olives.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 12 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: All seasons
- Energy 147.57 (Kcal)
- Carbohydrates 6.23 (g) of which sugars 5.19 (g)
- Proteins 3.42 (g)
- Fat 12.04 (g) of which saturated 1.62 (g)of which unsaturated 1.65 (g)
- Fibers 4.63 (g)
- Sodium 428.60 (mg)
Indicative values for a portion of 112 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 for escarole in a skillet with olives
- 2.2 lbs escarole (endive) (curly)
- 4 tbsp extra virgin olive oil
- 3 fillets anchovy fillets in oil
- 1 clove garlic
- 1 tbsp capers (salt-packed)
- 3 oz Gaeta olives
- 1 pinch salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Knife
- 1 Colander
- 1 Olive pitter
- 1 Skillet large nonstick with lid
How to prepare escarole in a skillet with olives
Start preparing Neapolitan-style escarole by washing the greens thoroughly under running water and removing the outer damaged leaves. Separate the leaves from the head and tear them in half (1). Put them in a colander and leave them slightly damp: this way they will cook better without burning. Desalt the capers under running water and coarsely chop them (2). Pit the olives using an olive pitter or by cutting them in half. In a large nonstick skillet pour in the oil and add the garlic clove, peeled and halved, and the anchovy fillets (3).
Tilt the skillet slightly on the heat so that the garlic and anchovies remain immersed in the oil (4). In this way the anchovies will melt into the dressing without burning. At this point add the escarole (5) and immediately cover with a lid. Cook over high heat for a couple of minutes (6), just enough for the escarole to reduce in volume.
Then remove the lid and add a pinch of salt — little, since capers, anchovies and olives are already salty — a grind of pepper, the pitted olives and the chopped capers (7). Continue cooking uncovered over high heat for about 10 minutes (8), stirring often. When the escarole has wilted, remove the garlic, allow the cooking juices to evaporate well and turn off the heat (9).
Serve the escarole in the skillet with olives hot or at room temperature, as a side for meat or fish mains.
How to store Neapolitan-style escarole
Escarole in a skillet with olives keeps well in the refrigerator for 2–3 days in an airtight container. Before putting it in the fridge it is important to let it cool completely so as to preserve its flavor and proper texture.
When ready to serve, you can reheat the escarole in a nonstick skillet for a few minutes, adding a drizzle of extra virgin olive oil if necessary.
Tips for perfect escarole in a skillet
To get a flavorful and well-balanced escarole, start with fresh, well-washed escarole and remove the tougher or damaged outer leaves.
If you prefer to soften the slightly bitter flavor of the greens, you can blanch the escarole for 1–2 minutes in boiling water before sautéing it, although in the traditional Neapolitan recipe it is cooked directly in the skillet.
Variations of Neapolitan-style escarole
Neapolitan-style escarole in a skillet is a simple but very versatile recipe that lends itself to different variations.
Without anchovies
If you prefer a vegetarian version, simply omit the anchovies. The dish will still be very flavorful thanks to the olives and capers.
With chili pepper
To give the sautéed escarole a spicier note, add a pinch of chili flakes during the garlic and oil sauté.
With raisins and pine nuts
Another common variation calls for the addition of toasted pine nuts, which give the escarole a pleasant crunchy and slightly sweet note. In some traditional versions a few soaked raisins are added to create the classic sweet-and-sour contrast.
FAQ (Questions & Answers)
Is escarole in a skillet the same as Neapolitan-style escarole?
Yes, Neapolitan-style escarole is the traditional version of escarole in a skillet with olives, prepared with anchovies, capers and Gaeta olives.
Which escarole should I use for Neapolitan-style escarole?
Traditional Neapolitan escarole is made with curly escarole, which holds up well to cooking and has the characteristic slightly bitter flavor. Smooth escarole can be used as a milder, more tender alternative, but the taste will be less pronounced compared to the original recipe.
How can I remove the bitterness from escarole?
To make sautéed escarole more delicate, you can blanch the greens in salted boiling water for a few minutes or choose younger, more tender escarole heads.
Which olives should I use for Neapolitan-style escarole?
The traditional recipe calls for Gaeta olives, which have an intense and slightly salty flavor, perfect for seasoning this side dish. If you can’t find them, you can substitute Taggiasca olives or Greek olives.
Can escarole in a skillet be prepared in advance?
Yes, escarole with olives and capers can be prepared a few hours in advance. In fact, like many vegetable sides, its flavor often becomes even more intense after a few hours of resting.
