• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking with Mamma C

  • Recipes
  • Cod
  • Cookbook
  • Subscribe
  • Contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Cod Recipes
  • Cookbook
  • About
  • Contact
  • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cod Recipes
    • Cookbook
    • About
    • Contact
    • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Side Dishes » Vegetables

    Italian Sautéed Escarole Recipe

    Published: Dec 9, 2021 · Modified: Jan 17, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe
    pinnable image of sauteed escarole in bowl

    Ready in 25 minutes, this Sautéed Escarole Recipe from Naples is delicious! This sweet-and-savory dish features Italian greens with olive oil, garlic, raisins and pine nuts. Enjoy this festive, vegan side dish for the holidays or any time of year!

    plate of sauteed escarole with garlic, raisins and pine nuts

    Have you ever tried escarole? It's one of my favorite green vegetables, and this sweet-and-savory recipe from Naples will be one of the tastiest dishes of your life.

    Think garlickly greens sautéed in olive oil with plumped raisins and crunchy pine nuts. Yum!

    It's a feast for the senses, with gorgeous green colors, contrasting textures, an appetizing aroma and incredible flavors.

    With its sophisticated flavor profile, this Italian Sautéed Escarole is an impressive dish to serve to company. Yet, it's easy to make, and children love it too because of the sweetness from the raisins!

    I hope you give it a try! And, don't miss our family's Escarole-Stuffed Pizza!

    What is escarole, anyway?

    Escarole is a variety of endive. It's from the chicory category and looks like green lettuce. The outer leaves are dark green, while the inner ones are paler.

    Escarole is quite nutritious. It's loaded with fiber, antioxidants, and vitamins A and K. You can read more about this leafy green vegetable's nutritional profile at Healthline.

    Escarole is known as "scarola" in Italian, but my family pronounces it the Neapolitan way, which sounds like "shkah-ROLL-ah." Whatever you call it, it's delicious!

    Recipe ingredients

    escarole lettuce, raisins, pine nuts, olive oil, garlic, salt, pepper

    Buying escarole: Look for escarole near the heads of lettuce in the grocery store year-round. It's usually next to the Belgian endive, so check the labels to see which one is which. You also can ask someone in the produce department to help you.

    Make sure the escarole is bright green and not wilted. The leaves should be curly.

    If you need a substitute for escarole, try curly endive, arugula or even spinach.

    Raisins: Known as "uva passa" in Italian, raisins bring a sweet "wow factor" to this dish. Feel free to use dark or golden ones. I always use dark raisins here for a nice color contrast.

    We'll briefly soak the raisins so they become plump and soft for this recipe. I beg you not to skip them!

    Pine nuts: Known as "pignoli" in Italian, pine nuts add special flavor and texture to this dish. They're a bit expensive but are sold in small bags in many grocery stores.

    Interestingly, pine nuts are seeds instead of nuts. But if you need to omit them, you can.

    Otherwise, substitute the pignoli nuts with sunflower seeds, macadamia nuts or cashews.

    Olive oil: We always use regular olive oil, which is milder than extra-virgin olive oil. Use what you prefer.

    Clean the greens

    Escarole tends to have dirt tucked inside the leaves, so it's important to clean it well.

    cut escarole, escarole lettuce in sink of water, lettuce in drainer
    1. Trim off the root ends and any discolored leaves. Cut each bunch into three sections (or four, if the bunch is long).
    2. Place the cut escarole in a clean sink filled halfway with cold water. Swirl the leaves around. The dirt will sink to the bottom.
    3. Scoop out the cleaned escarole and place it in a drainer.

    How to make sautéed escarole

    Like this rapini with garlic, we're briefly boiling the escarole to reduce bitterness, then sautéeing it in olive oil with garlic.

    See the recipe card at the end of this post for full details, but here's an overview:

    1. Add the cleaned escarole to an 8-quart pot (affiliate link) of boiling, salted water. When the water begins boiling again, let the escarole cook for another minute.
    2. Drain the escarole and rinse with cold water to cool it off. When cooled, squeeze out the liquid with a kitchen towel or paper towels.
    3. Sauté the garlic in olive oil until fragrant.
    4. Add the escarole to a 12-inch skillet (affiliate link) with salt and pepper and sauté for a few minutes.
    boiled escarole in pot, escarole in drainer, garlic in pan, escarole in pan

    5. Add the raisins and pine nuts and cook a few minutes more until done.

    pan of sauteed escarole with raisins, pine nuts

    Recipe tips

    • Briefly boil (blanche) the escarole to reduce bitterness before sauteeing it. This works for any bitter greens.
    • Carefully squeeze out the liquid from the cooled escarole before adding it to your pan. This keeps the greens from splashing too much in the oil and prevents the final dish from being too soggy. (See the recipe card for the best way to do this.)

    How to serve it

    Sautéed escarole can be served warm or at room temperature.

    We eat this dish on Christmas Eve, as is traditional in Naples. It goes perfectly with Italian Fried Calamari, Jumbo Fried Shrimp, Fried Baccalá and other seafood recipes.

    But it's just as delicious with Italian Chicken Cutlets, Roasted Pork Loin with Rosemary and Garlic or Steak Pinwheels.

    And the leftovers are delicious in an omelette!

    But, if you want to keep things vegan, enjoy these sautéed greens with some crusty Homemade Italian Bread.

    Storing fresh escarole

    Wrap the unwashed greens in a damp paper towel and store them in an open plastic bag in the crisper drawer of your refrigerator. This will help keep the escarole fresh for 3-5 days.

    Storing leftovers

    Store leftovers covered in the refrigerator for up to five days. Let the sautéed escarole sit out and come to room temperature before serving, or else briefly heat it in the microwave to take off the chill.

    I don't recommend freezing this cooked escarole, because it would probably become too soggy.

    Frequently asked questions

    What does escarole taste like?

    Raw escarole tastes slightly bitter, but cooked escarole tastes milder. The inner, pale leaves are sweeter than the outer, dark green ones. When prepared according to this sautéed escarole recipe, there is no bitterness, just sweet-and-savory goodness.

    Endive vs. escarole?

    There are two main types of endive, and escarole is one of them. The other is curly endive, also known as chicory, or "frisee." Chicory has skinny, narrow green leaves, while escarole has wider, paler leaves.

    More Italian recipes like this

    • Tuscan Bean Soup with Escarole and Potatoes
    • Italian Broccoli with Gremolata
    • Spinach-Ricotta Pie
    • Italian Green Beans with Tomatoes
    • 31 Italian Side Dishes

    Enjoy!

    If you try this Italian Sautéed Escarole Recipe, be sure to leave a comment and a rating!

    pan of sauteed escarole with raisins and pine nuts

    Italian Sautéed Escarole Recipe

    Enjoy this sweet-and-savory dish from Naples featuring Italian greens, garlic, raisins and pine nuts! It's festive, delicious and vegan.
    4.82 from 11 votes
    Print Pin Rate Save Go to Collections
    Course: Side Dish
    Cuisine: Italian
    Diet: Gluten Free, Vegan
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 8
    Calories: 121kcal
    Author: Mamma C

    Ingredients

    • 2 1-pound bunches of escarole
    • ¼ cup olive oil
    • 2 cloves garlic
    • 1.5 ounces raisins (small box of dark or golden ones)
    • 3 tablespoons pine nuts
    • ¼ teaspoon salt (or more to taste)
    • ⅛ teaspoon black pepper
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Place your raisins in a small bowl of water to plump. Fill a tall, 8-quart pot about ⅔ full with salted water, enough to cover the escarole when you add it later. Put the pot on the stove over high heat to boil. Fill your sink about halfway with cold water.
    • Cut off the root end of the escarole. With the bunch horizontally in front of you, hold the leaves closed and slice the escarole into three equal sections (or two, if the bunch is small). Place the escarole leaves in the water-filled sink and swirl them around to remove the dirt.
    • When the water on the stove is boiling, add the cleaned escarole to the pot. When the water returns to boiling, let the escarole cook for one more minute.
    • Drain the escarole in a colander in the sink and rinse with cold water to cool it off. While the escarole is draining, peel and slice the garlic. Drain the raisins.
    • When the escarole is cooled, use tongs to place the greens in a lint-free kitchen towel. Wrap the towel around the escarole and squeeze out the liquid. You also could use paper towels, but be careful if the greens are still really warm.
    • Heat the olive oil over medium-high heat in a 12-inch skillet. Add the garlic, and when it becomes fragrant, add the escarole to the pan, tossing to mix. Add the salt and pepper. Sauté the greens for about three minutes, then add the raisins and pine nuts, stirring to combine. Sauté for another three minutes, or to your liking. Taste again for seasonings.
    • Either serve immediately or let the escarole come to room temperature first. Refrigerate the leftovers for up to five days. Leftovers should be served at room temperature or just slightly heated in the microwave.

    Notes

    Buying escarole:
    • Escarole looks like leafy green lettuce. (See the photos in the post.)
    • Look for it near the heads of lettuce in the grocery store year-round.
    • It's usually next to the endive, so check the labels to see which one is which. You also can ask someone in the produce department to help you.
    • Make sure the escarole is bright green and not wilted. The leaves should be curly.
    Storing raw escarole: Wrap the unwashed greens in a damp paper towel and store them in an open plastic bag in the crisper drawer of your refrigerator. This will help keep the escarole fresh for 3-5 days.

    Nutrition

    Calories: 121kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 99mg | Potassium: 423mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2439IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 1mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: My mom, who learned this method from my Nonna. Mom probably uses more oil but doesn't measure. Originally published on December 30, 2014 and updated now with new photos and additional information.)

    Don't miss my Pasta & Sauces E-Cookbook! Please SUBSCRIBE and follow me on PINTEREST, FACEBOOK, and INSTAGRAM!
    « Banana-Cranberry Smoothie with Walnuts
    Mediterranean Lentil Soup (or Stew) »

    Reader Interactions

    Comments

    1. Peterfin

      August 18, 2022 at 10:46 pm

      This was a staple at home.
      We added freshly grated cheese when served.

      Reply
      • Mamma C

        August 19, 2022 at 4:46 pm

        Hi Peterfin - Oh, that's a nice idea!

        Reply
        • Peter Finamore

          August 27, 2022 at 4:21 pm

          5 stars
          Thanks. Another alternative family recipe for escarole was to add anchovies to the sautéed escarole. This is a personal favorite.
          Peter

          Reply
          • Mamma C

            August 28, 2022 at 3:47 pm

            Hi Peter - Oh, that's interesting. I know some regions of Italy add anchovies to broccoli.

    2. Angela

      December 10, 2021 at 11:51 am

      5 stars
      This is a great side dish! I am always looking for something new to shake up my dinner routine. I agree that the raisins add a wow factor.

      Reply
      • Mamma C

        December 10, 2021 at 1:15 pm

        Hi Angela - Yes, this is a really exceptional dish. Thank you!

        Reply
    3. Katherine

      December 10, 2021 at 11:23 am

      5 stars
      I love the addition of pine nuts and raisins for texture and flavor!

      Reply
      • Mamma C

        December 10, 2021 at 1:14 pm

        Hi Katherine - The pine nuts and raisins are such a great combo! Thank you.

        Reply
    4. Jill

      December 10, 2021 at 10:32 am

      5 stars
      Excellent side dish with a great balance of flavor!

      Reply
      • Mamma C

        December 10, 2021 at 1:14 pm

        Hi Jill - Yes, the flavors are incredible. Thank you!

        Reply
    5. Amanda Wren-Grimwood

      December 10, 2021 at 9:20 am

      5 stars
      The crunch of the pine nuts with the flavour of the escarole sounds gorgeous. Great side dish!

      Reply
      • Mamma C

        December 10, 2021 at 1:13 pm

        Hi Amanda- Thank you! It's wonderful.

        Reply
    6. Dannii

      December 10, 2021 at 9:19 am

      5 stars
      I am loving the flavours here and I love the addition of raisins.

      Reply
      • Mamma C

        December 10, 2021 at 1:13 pm

        Hi Dannii - Yes, the raisins help make this dish so delicious!

        Reply
    7. Yvonne

      October 03, 2021 at 10:38 am

      Love these recipes thank you Mamma C

      Reply
      • Mamma C

        October 03, 2021 at 7:21 pm

        Hi Yvonne - I'm so glad!

        Reply
    8. Helen Koz

      April 15, 2019 at 5:35 pm

      I love your recipes, thank you so much.

      Reply
      • Mamma C

        April 15, 2019 at 6:28 pm

        Hi Helen - I'm so glad! Thanks for letting me know. You may want to subscribe.

        Reply
    9. Jess @ whatjessicabakednext

      January 02, 2015 at 5:36 am

      This sounds amazing! Love the flavourful additions of raisins and pine nuts- so good!

      Reply
      • Mamma C

        January 02, 2015 at 7:19 am

        If you have a sweet tooth, you will love this. No guilt though. 🙂 Happy New Year, Jess!

        Reply
    10. Annie @ ciaochowbambina

      December 31, 2014 at 12:33 pm

      I love your enhancements...I've never thought to put raisins or pine nuts in with my greens. Delicious!

      Reply
      • Mamma C

        December 31, 2014 at 1:11 pm

        Annie, I hope you try it sometime. It completely elevates the greens to a whole new level. Enjoy your NYE!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    Andrea smiling

    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

    Cakes

    angel food cake with raspberries and cream on cake stand

    Angel Food Cake with Raspberries and Cream

    slice of cheesecake on plate

    Fluffy Crustless Cheesecake (NY Style)

    Single-Layer Carrot Cake Without Nuts (So Moist!)

    slice of pear cake with whipped cream

    Amaretto Pear Cake with Canned Pears

    slice of tiramisu on plate

    Traditional Tiramisu Recipe

    slice of square cheesecake with sour cream, blueberries

    Sour Cream Topped Cheesecake (9x13)

    Popular Recipes

    close-up photo of a bowl of pasta e piselli (pasta with peas)

    Pasta e Piselli (Pasta with Peas)

    OVEN-FRIED COD RECIPE (CRISPY & DELICIOUS!)

    Oven-Fried Cod Recipe (Crispy & Delicious!)

    portion of zucchini casserole on plate

    Italian Zucchini Bake

    plate of sausage, peppers and onions

    Baked Sausage, Peppers and Onions

    Pan-Fried Cod Fish (Easy!)

    baked pie crust

    Sugar Cookie Pie Crust

    Footer

    names of media publications

    Footer

    ↑ back to top

    RECIPES

    Newsletter

    • Sign Up! for emails and updates

    About

    • About Me
    • Contact
    • Privacy Policy
    • ACCESSIBILITY
    • Cookbook
    • Web Stories
     

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2014-2023 Cooking with Mamma C®