Scarola Ripassata | Simple, Delicious Italian Escarole Recipe

Escarole is an oft-overlooked and criminally underrated vegetable. It’s no surprise, considering its bitter taste and the fact that it just looks like plain lettuce (it’s anything but). If you know how to cook it with complimentary flavors, this bitter green can be an absolutely delicious treat! This is a great, simple, and quick way to make an excellent and flavorful side dish using escarole!

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Scarola Ripassata Recipe

Makes: 4 servings

Cook Time: 30 minutes

For this recipe, you will need:

• 1 ¾ pounds (800 grams) escarole (for us in Italy, that’s one large head, but depending on where you live, you may find that the heads in your local store are as little as half as big, so you may need two)
• Salt
• 2 to 3 tablespoons (30 to 35 milliliters) extra-virgin olive oil
• 1 clove garlic, peeled
• 10 capers, or to taste, diced
• 10 Kalamata olives, or to taste, roughly chopped
• 1 to 2 dried or fresh chili peppers, chopped (optional)
• 2 anchovies in oil, drained
• ¼ cup (30 grams) raisins
• 2 tablespoons (15 grams) pine nuts

Cut the heel of the escarole head(s) off and separate all the leaves. Wash them under running water.

Meanwhile, bring a large pot of water to a boil and salt it generously. Add the escarole leaves and boil for 5 to 7 minutes, until tender. Drain the escarole.

In a large pan, heat the olive oil, garlic, capers, olives, chili pepper, and anchovies over medium/low heat. Cook and stir until the anchovies have completely dissolved, then add the raisins, pine nuts, and drained escarole. Stir all together.

Partially cover the pan and let the escarole cook, stirring occasionally, until the excess water in the pan evaporates completely—about 10 minutes.

Serve warm, or set aside to use in our Escarole Stuffed Pizza recipe.

Buon appetito!