Braised Escarole

Name: Braised Escarole
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Escarole (endive) 1.1 lbs; Black olives pitted 0.375 cup; Salted capers 2 tbsp; Garlic 1 clove; Fresh chili pepper 1; Extra virgin olive oil to taste; Fine salt to taste

it es br de fr

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 89
Carbohydrates g 3.9
of which sugars g 3.8
Protein g 1.6
Fats g 7.5
of which saturated fat g 1.1
Fiber g 2.5
Sodium mg 721

Difficulty: Easy
Prep time: 5 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Braised escarole, a classic Southern Italian dish, shows up all over from Naples to Calabria. And look, it’s really tender and rich because it slow cooks with extra-virgin olive oil, lots of garlic, and a touch of peperoncino. So... It's got some heat. People in the South keep it simple but full of flavor. Plus, ingredients like salty olives and briny capers make each bite super tangy. Really, really good stuff.

In Campania, escarole recipes often toss in these elements, turning plain greens into something special—seriously special. And the aroma? Unbeatable. The moist greens soak up all those Mediterranean flavors just perfectly.

Now, in Southern Italy, scarola affogata is a go-to side dish. Which is great. You’ll find it often with roasted meats or fish. For sure. It pairs beautifully with beans or potatoes—comforting and packed with traditional flavors. Sometimes, you'll even find escarole inside pizza or bread, with a crispy and golden finish that's just hard to resist. Really, it’s awesome.

What makes braised escarole stand out among other Italian side dishes is its simplicity and versatility. Pretty much a breeze to make, and it complements almost anything. If you’re curious about how to cook escarole, this is the perfect starting point—no fuss, just flavors that keep you coming back. For real.

Whether you're into healthy vegetable recipes or just want something new instead of the usual sautéed spinach, this dish brings Southern Italian charm to your table. Simple, flavorful, always a hit. Trust me, this dish not only showcases the core of Southern Italy but also makes you savor the soul of its culinary traditions. It’s a memorable addition to any meal.

How to prepare Braised Escarole

To prepare the braised escarole, start by cleaning it. Wash the leaves thoroughly after you have detached them from the stalk at the base of the escarole 1, then slice the chili pepper thinly 2 and move to the stove. Place a pot on the stove, pour in a drizzle of oil, add a clove of garlic with its skin on, and then the chili pepper 3.

Let it flavor for a few moments, stirring the base 4 and then dive in the escarole leaves 5. Use a ladle to help them soften 6.

Cover with the lid and let cook for 10 minutes 7. After this time, the leaves will have softened a bit, so season with salt and add the olives and desalted capers (just rinse them under a stream of fresh water) 9.

Continue cooking for another 10 minutes 10 until everything is well-cooked 11. Plate your braised escarole and serve it hot 12.

Storage

You can store braised escarole for 3-4 days in the refrigerator in an airtight container. If needed, you can also freeze it.

Tip

Make your braised escarole special by adding a splash of white or rosé wine. Additionally, you can add a crunchy note by adding toasted pine nuts or any dried fruit you like. Alternatively, to add a touch of sweetness, add some raisins or crumbled dried figs. If the bitter taste of escarole is too strong for you, just blanch the leaves for a few moments!

For the translation of some texts, artificial intelligence tools may have been used.

Braised Escarole

PRESENTATION

How to prepare Braised Escarole

Storage

Tip

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