Sautéed escarole is the recipe for a simple and quick side dish. Escarole was a recent discovery for me. I used to see it at the supermarket but never dared to try it. Then, curious about a recipe I saw on TV, I decided to give it a go, and I must confess, I wonder why I hadn’t tried it before. I used the broad-leaved curly escarole and made a special side dish. With just a few simple ingredients, in a few minutes, without pre-boiling the vegetable, here’s the perfect side dish to accompany all your meals, but also a tasty filling for savory pies and focaccias. I also recommend not missing the recipe for Sautéed Cabbage with Speck. Escarole is rich in vitamins A and C, iron, and calcium, and it’s high in water and minerals. It also contains two very important substances for the body: magnesium and folic acid. Being a low-calorie food, escarole is also recommended for those on a diet. Plenty of reasons to eat it, and it’s delicious. So let’s rush to the kitchen and prepare Sautéed Escarole together.
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 83.01 (Kcal)
- Carbohydrates 8.33 (g) of which sugars 6.05 (g)
- Proteins 1.45 (g)
- Fat 5.29 (g) of which saturated 0.60 (g)of which unsaturated 2.23 (g)
- Fibers 1.97 (g)
- Sodium 218.35 (mg)
Indicative values for a portion of 120 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 Sautéed Escarole
- 1 head smooth escarole (about 0.77 lbs)
- 2.1 oz taggiasca olives (pitted)
- 1.8 oz raisins
- 1.1 oz pine nuts
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- 2 chili peppers
- to taste salt
How to Make Sautéed Escarole Roman Style
Remove the damaged outer leaves. Divide the escarole into leaves, cut the core. Cut the leaves into 3-4 parts. Transfer the escarole to a colander and rinse it under running water. Let it drain well.
Pour the oil into a large pan. Add the garlic clove, raisins, and olives. Let them sauté over low heat for a minute. Add the escarole, a pinch of salt, the chopped chili peppers, and the pine nuts. Stir and cover the pan with a lid.
This way, the escarole will gradually release its water, cooking without the need to add more liquid. After 8-9 minutes of cooking, remove the lid and let it cook a little longer to evaporate all the water.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
Escarole keeps in the fridge in a container for 2 days
Don’t miss the recipe for Sautéed Fennel
Your Questions
Can it be prepared in advance and then reheated?
Yes, absolutely
How to make it more suitable for a light diet?
You can remove the pine nuts and raisins from the recipe and reduce the amount of oil
Can it be cooked in the oven or air fryer?
Yes, place all the ingredients in an oven tray and bake at 356°F for 14-15 minutes
