Friday, May 24 2024

A side dish of fresh vegetables that turns out tasty and flavorful!

Pan-fried escarole with olives and anchovies, perfect to serve with meat or fish main courses but also vegetarian!

A sauté of garlic, oil and chili peppers enhances all the flavors.The escarole are amazing, if you prefer you can add raisins and pine nuts to the escarole for completeness!






  • 2 large heads of escarole
  • ½ cup pitted green olives
  • 4 anchovy fillets in oil
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Red pepper flakes (optional)
  • Salt to taste



Prepare the escarole:

Clean the escarole thoroughly, removing the tough outer leaves.
Cut the escarole in half and then halve it again lengthwise, removing the bitter core.
Wash the escarole under running water and drain well.
Blanch the escarole:

In a large pot, bring plenty of salted water to a boil.
Blanch the escarole for about 5 minutes.
Drain and set aside.

Prepare the dressing:

In a large skillet, heat the extra-virgin olive oil over medium heat.
Add the whole garlic cloves (you can crush them slightly with the flat side of a knife) and red pepper flakes, if desired.
Sauté the garlic until golden brown, then remove it from the pan.

Saute the escarole:

Add the blanched escarole to the skillet with the flavored oil.
Season with salt and saute the escarole over medium-high heat for about 5 minutes, stirring occasionally.

Add the olives and anchovies:

Add the pitted green olives and anchovy fillets to the pan with the escarole.
Continue cooking over medium heat for another 2 to 3 minutes, stirring gently to combine all ingredients.


Once ready, Neapolitan escarole with green olives and anchovies can be served hot.
You can accompany this dish with slices of crusty bread to soak up the flavorful sauce.

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