I first had this preparation of escarole in Rome last year, but the dish has its origin further south in Naples. This easy side dish is a perfect way to incorporate more greens into a meal, while the sweetness of raisins, saltiness of olives and rich flavor of pine nuts help temper the bitterness of the escarole. I have put my own touch on this dish by using golden raisins and Castelvetrano olives, but you could use regular raisins and kalamata olives for something a bit more similar to the traditional Neopolitan version. for You can also use other members of the chicory family (like radicchio or endive) if you have them on hand. You could also substitute other types of nuts or dried fruits for endless variations.
Prep time: 10 minutes | Cook time: 15 minutes
Serves 3–4
Ingredients:
1 very large head or escarole or two smaller heads (about 1 lb total)
3 Tablespoons extra virgin olive oil (plus extra for finishing)
1 clove of garlic, peeled and smashed
1 small pinch of red pepper flakes (optional)
2 Tablespoons pine nuts
1 small handful of golden raisins
10 pitted Castelvetrano olives, sliced into rounds
Salt and pepper
Preparation:
Chop the escarole into bite-sized pieces. Place in a salad spinner and wash very thoroughly; then spin the escarole as dry as possible. (You can also wash the whole escarole leaves in a colander and then pat dry before chopping if you don’t have a salad spinner).
Heat the olive oil over medium-high heat. in a very large skillet that has a lid. Add the garlic and red pepper (if using) and cook for 30 seconds, or until fragrant. Add as much of the escarole as you can. You may need to add the escarole in batches, stirring it frequently to wilt it, and then adding more as you are able to until all of it has fit into the skillet. Once all the escarole is in the pan, cover it and cook for about two minutes, or until all the greens have lightly wilted.
Stir in the pine nuts, raisins and olives. Lower heat to medium-low and cook for about 10 minutes until all the greens are very tender and pine nuts are lightly toasted. Season with salt and pepper to taste. Place in a serving dish (or on individual plates) and finish with a light drizzle of olive oil.