Escarole in pan
Escarole in pan is a vegetable side dish easy and quick to prepare. The recipe is very simple, but tasty: it is stewed escarole flavored by the presence of taggiasche olives. A light and economical dish perfect for a dinner or lunch with the family.
If you are looking for a quick and easy vegetable side dish, escarole in a pan is the perfect dish. Appetizing and light, with a slightly bitter aftertaste that is muted by the flavor of the Taggiasca olives, this stewed escarole is a simple but tasty side dish that goes perfectly with main courses of meat or a cheese board.
Escarole has excellent nutritional properties as it is rich in water, fibers, vitamins A and C and it is easily digestible. Stewed escarole is used in many preparations, but the heart and the most tender parts of the head are delicious also eaten raw in salads, as suggested for example in the fresh combination of curly endive, apple and pomegranate. An extremely versatile and pleasant vegetable to eat in every season.
It is particularly appreciated in Campania, where escarole stewed Neapolitan style, enriched with anchovies, pine nuts, walnuts and raisins, is a triumphant ingredient in the filling of the famous pizza alla scarola, a typical dish of the regional gastronomy. On the website you can also find a variant of the escarole focaccia, simpler but with the presence of cheese.
If you want to try other recipes based on escarole we suggest you the Mixed escarole, broad beans, artichokes and peas, Escarole soup with rice, Escarole and speck salad and Escarole soup with meatballs.
INGREDIENTS for Escarole in pan
- 2 medium-sized heads of escarole
- 100 g taggiasca olives
- 2 garlic cloves
- extra virgin olive oil
- salt
- black pepper
HOW TO PREPARE: ESCAROLE IN A PAN
Start preparing the recipe for escarole in a pan by cleaning the two heads of salad. Remove any damaged outer leaves, cut the core at the base and wash the leaves thoroughly.
Discard any excess water and, if the leaves are too large, trim them further.
In a large non-stick pan, heat the two garlic cloves with 4 tablespoons of oil for a couple of minutes. Add the escarole and the Taggiasca olives.
Cook over medium heat, with a lid, for about 15-20 minutes, stirring gently from time to time. Just before the end of cooking, add salt and fresh pepper.
Serve the escarole hot or warm, as desired.
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Escarole in pan easy Recipe
- Prep Time: 10 MIN
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 6 portions 1x
- Category: sidesdish
- Method: in the Pan
- Cuisine: American,asian
- Diet: Vegetarian
Description
Escarole in pan is a vegetable side dish easy and quick to prepare. The recipe is very simple, but tasty: it is stewed escarole flavored by the presence of taggiasche olives.
Ingredients
- 2 medium-sized heads of escarole
- 100 g taggiasca olives
- 2 garlic cloves
- extra virgin olive oil
- salt
- black pepper
Instructions
- Start preparing the recipe for escarole in a pan by cleaning the two heads of salad. Remove any damaged outer leaves, cut the core at the base and wash the leaves thoroughly. Discard any excess water and, if the leaves are too large, trim them further.
- In a large non-stick pan, heat the two garlic cloves with 4 tablespoons of oil for a couple of minutes. Add the escarole and the Taggiasca olives. Cook over medium heat, with a lid, for about 15-20 minutes, stirring gently from time to time. Just before the end of cooking, add salt and fresh pepper. Serve the escarole hot or warm, as desired.
