Sauteed escarole with olives, raisins, and pine nuts (Scarola alla napoletana)

A Simple dish with very few ingredients that comes from Napoli! This recipe gives incredible levels of texture and taste to this vegetable. A sweet/savory combination of taste that is used as a side dish or for a focaccia filling or just served on a toasted piece of bread.

Cooking time: 20 mins

Prep time: 30 mins

Ingredients for 4 persons

What do you need?

• 1 indivia scarola

• 1 garlic clove

• 2 anchovy fillets in oil

• 15 black Gaeta or kalamata olives

• 50 gr of raisins soaked in warm water

• 30 gr of pine nuts

• Salt to taste

• Black pepper to taste

• 3 tablespoons extra virgin olive oil

How to proceed?

1. Wash the escarole, dry and cut it into slices.

2. Soak the escarole in boiling water for a few minutes and then drain it.

3. In a large pan over medium heat add the olive oil, garlic and anchovy fillets and cook for few minutes.

4. Add the escarole, raisins and pine nuts and cook over high heat for for about 10-15 minutes with a lid on, stirring occasionally.

5. Season with salt and pepper to taste. Serve as a side dish or on sliced toasted bread.