← Nouns Cooking · Italian

Ingredients

• 2 heads of escarole (about 1 kg)
• 3 cloves Garlic, sliced
• 50 g black Gaeta olives, pitted
• 1 tbsp Capers, rinsed
• 1 tbsp Raisins (optional)
• 1 tbsp Pine nuts (optional)
• 1 pinch Chilli flakes
• 4 tbsp extra virgin olive oil
• Salt

Method

1. Separate the escarole leaves, wash them very well in several changes of water and cut into wide strips.
2. Warm the oil in a large pan over medium heat and sizzle the garlic and chilli for 1 minute until fragrant.
3. Add the olives, capers, raisins and pine nuts and stir for 1 minute.
4. Pile in the escarole with the water still clinging to it, cover and let it wilt for 5 min.
5. Uncover and cook, stirring, for 5–6 min more until tender and most of the liquid has gone. Taste before salting, as the olives and capers are salty.

Tips

• Contains pine nuts if you use them; leave them out for a nut-free dish.
• Neapolitans add a couple of anchovy fillets with the garlic; delicious, but no longer vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina Pasta Grammar