Sautéed Escarole: The Perfect Holiday Side Dish

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Sautéed escarole

Sautéed Escarole: A Holiday Side Dish That Goes with Everything

If you’re looking for a simple yet flavorful side dish for the holidays, look no further than sautéed escarole. This traditional Neapolitan recipe is quick to prepare, keeps well in the fridge, and pairs beautifully with any meal. Escarole, with its slightly bitter flavor, becomes tender and delicious when cooked with garlic, olives, and toasted pine nuts.

And if you have leftovers? Turn them into a Neapolitan escarole pizza using shortcrust pastry or pizza dough for a creative and satisfying family dinner.

Ingredients:

  • 2 heads of escarole
  • 100g black olives
  • 50g pine nuts
  • 3 garlic cloves
  • Salt to taste
  • Black pepper to taste
  • Chili pepper to taste (optional)
  • Extra virgin olive oil

Instructions:

  1. Prepare the Escarole:
    Wash the escarole thoroughly, discarding damaged leaves and keeping the tender, crunchy ones. Drain well and cut into thick strips.
  2. Sauté Aromatics:
    In a large pan, heat a generous amount of extra virgin olive oil over medium heat. Add peeled, crushed garlic cloves, black olives, and chili pepper if desired. Sauté until fragrant, but be careful not to burn the garlic. Remove the garlic cloves once they release their aroma.
  3. Cook the Escarole:
    Add the escarole to the pan and mix well to coat with the flavored oil. Sprinkle with salt, cover, and cook for 5-7 minutes, stirring occasionally. The escarole should wilt but remain slightly firm.
  4. Toast the Pine Nuts:
    In a separate dry pan, toast the pine nuts over medium heat, stirring constantly until golden and fragrant. Set aside.
  5. Combine and Serve:
    Add the toasted pine nuts to the cooked escarole. Stir and cook for another 2-3 minutes to meld the flavors. Adjust seasoning with salt and black pepper to taste.

Serve the sautéed escarole hot for a side dish that’s sure to please everyone at the table.

Pro Tip:

If you have leftovers, use them to make Neapolitan escarole pizza. Roll out shortcrust or pizza dough, fill it with the escarole mixture, and bake for a golden, savory pie that’s perfect for the holiday season.

This sautéed escarole recipe is a festive favorite that’s as versatile as it is delicious!

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