Today we prepare a delicious stewed escarole, or rather escarole stewed in a pan, the recipe is not Neapolitan, but Calabrian, simpler with only oil, garlic, and chili pepper, a real delight and also very easy to prepare without too many ingredients. Here you can find all the ingredients to make it the Neapolitan way.
I absolutely love vegetables, and stewing them allows us to cook them while retaining all their properties because, with this cooking method, with just a little water, all the vitamins are retained and not discarded with the cooking water as when we boil them. I use my grandmother’s old method, here in Calabria it’s a must, vegetables cooked strictly in a pot or pan, with very little water or in some cases only with the vegetable’s own moisture. Escarole is really delicious, but this type of cooking is also perfect for broccoli, cabbage, turnip greens, chicory, spinach, and many others. Here are a few links to the recipes you love the most.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Stewed Escarole in a Pan
- 2 heads smooth escarole
- 1 clove garlic
- 1 chili pepper
- as needed olive oil
- as needed salt
Tools to Prepare Stewed Escarole in a Pan
- 1 Pan
- 1 Colander
- 1 Bowl
- 1 Knife
- 1 Cooking Spatula
Steps to Prepare Stewed Escarole Without Boiling
Start by removing the old and damaged leaves from the escarole. They should be discarded, or if you have animals like goats, pigs, or chickens, they’re perfect for them. Then remove the outer leaves and rinse them one by one under running water. Drain in a colander. Thoroughly wash the inner leaves as well, the more tender heart, which we set aside as they need less cooking time.
In a pan, add a little olive oil with sliced garlic and chopped chili pepper. Heat slightly and add the outer leaves of the escarole cut in half. Add a little salt and some water, less than half a glass, cover and cook on low heat for about 5-8 minutes. Stir halfway through the cooking to let it settle in the pan.
At this point, when the escarole in the pan is already well-cooked, add the more tender hearts, cutting the longer leaves in half as well. Continue cooking with the lid on for another 5 minutes or so, until the escarole is well-cooked. With tender, well-grown escarole, the cooking time is between 10 and 15 minutes.
If, however, we notice that the escarole is tough, and not optimally grown, it is preferable to boil it first.
This prepared escarole is great to eat as a side dish, it can also be enriched with other ingredients, it’s delicious with beans in a pan with garlic, oil, and chili pepper, or it can be used to fill Neapolitan escarole pizza.
