Have you ever tried escarole? We eat this escarole with raisins and pine nuts on Christmas Eve, as is traditional in Naples, and it’s always been one of my favorite dishes. It’s sweet and savory, and I’ve learned, healthy and vegan.
Escarole, or scarola in Italian, comes from the endive family and looks like green lettuce. The outer leaves are dark green, while the inner ones are more pale. The vegetable is loaded with fiber, antioxidants and vitamins A and K.
Like this rapini with garlic, the escarole here is briefly boiled to reduce bitterness, then sautéed in olive oil with garlic. Plumped raisins and crunchy pine nuts get tossed in midway, adding incredible flavor and texture. It’s a feast for the senses, with gorgeous green colors and an appetizing aroma.
With its sophisticated flavor profile, this escarole with raisins and pine nuts is an impressive dish to serve to company. Yet children will go for it too because of the sweetness from the raisins. (My kids have always loved this scarola, just like me.)
This really is a special dish. I hope you give it a try!
(Recipe Source: My Mom, who learned this method from my Nonna)