The escarole with tomatoes, olives, and capers is an easy, quick, and flavorful side dish. Ideal to serve with main dishes of meat or fish. For the recipe, just prepare a light sauté with garlic and tomato, then add flavorful black olives and pickled capers. Finally, add the escarole cut into pieces that will cook directly in the sauce. I also find this dish excellent for seasoning short pasta or as a filling for a savory pie.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: All Seasons
Ingredients
- 7 oz escarole (endive)
- 0.7 oz black olives (pitted)
- 1 clove garlic (optional)
- to taste pickled capers
- to taste tomato puree
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Bowl
- Colander
- Frying Pan
- Wooden Spoon
- Lid
Steps
To prepare the escarole with tomatoes, olives, and capers…
Take the head of escarole, remove the damaged leaves, cut them into pieces, wash them under cold running water, and drain them well.
In a frying pan, sauté a whole peeled garlic clove with extra virgin olive oil, when it’s golden, remove it and add the tomato puree.
Also add the black olives sliced into rings, well-drained pickled capers, and the chopped escarole. Cook for about 10 minutes, allowing it to wilt by covering with a lid. If necessary, add a little water to soften it during cooking.
When the escarole is cooked and soft, remove the lid and let the excess water evaporate. Finally, salt and pepper. Serve the escarole with tomatoes, olives, and capers piping hot.
