Braised Escarole with Olives and Capers (Scarola Affogata)
Category: Side Dishes
Serves: 4
This delicious and savory Braised Escarole with Olives and Capers, or Scarola Affogata, is a simple yet flavorful Italian side dish that pairs perfectly with meats or can be enjoyed on its own as part of a light meal. The escarole is cooked in a fragrant olive oil base with garlic, chili, olives, and capers, making it the perfect balance of bitterness, saltiness, and heat. Whether you’re hosting a dinner party or just looking for a comforting side dish, this recipe is sure to be a crowd-pleaser.
Ingredients & Nutritional Information
| Ingredient | Amount |
|---|---|
| Escarole (or endive) | 520g |
| Black olives | 50g |
| Salted capers | 30g |
| Garlic | 1 clove |
| Fresh chili pepper | 1 |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
Preparation Instructions
| Step | Description |
|---|---|
| 1 | Prepare the escarole: Begin by cleaning the escarole. Remove the leaves from the base, washing them thoroughly to remove any dirt or grit. Once washed, slice the escarole into smaller, bite-sized pieces. |
| 2 | Chop the garlic and chili: Slice the garlic and fresh chili pepper thinly. If you prefer less heat, you can remove the seeds from the chili before chopping. |
| 3 | Sauté the base: In a large skillet or pan, heat a generous amount of extra virgin olive oil over medium heat. Add the garlic and chili, allowing them to sauté for a couple of minutes until fragrant. This step infuses the oil with the garlic’s aromatic oils and the chili’s heat. |
| 4 | Add escarole: Once the garlic and chili have softened, add the escarole to the pan. Stir gently, allowing the escarole to wilt down as it absorbs the flavors of the oil, garlic, and chili. It’s normal for the escarole to reduce in volume as it cooks. |
| 5 | Cover and cook: After the escarole has wilted a little, cover the pan with a lid. Let the escarole cook for about 10 minutes, stirring occasionally to prevent it from sticking to the pan. The lid helps the escarole soften further, making it tender and easier to eat. |
| 6 | Season and add olives and capers: Once the escarole has softened, season it with salt to taste. Next, add the black olives and the salted capers. Before adding the capers, rinse them under cold water to remove any excess salt. Stir everything together, then cover the pan and let it cook for an additional 10 minutes. |
| 7 | Finish and serve: After the final 10 minutes, the escarole should be perfectly tender, and the flavors well combined. Taste and adjust seasoning if necessary. Plate the dish and serve hot, either as a side dish or as a light main course. |
This braised escarole recipe is a delightful example of how simple ingredients can come together to create a vibrant and flavorful dish. The escarole’s natural bitterness is beautifully balanced by the saltiness of the capers and olives, while the chili adds a subtle heat. The olive oil helps to bring all the flavors together into a satisfying, delicious side dish that complements a variety of main courses.
Why You’ll Love This Recipe:
- Simple ingredients: It uses common pantry staples, yet it’s bursting with flavor.
- Healthful: Escarole is a low-calorie leafy green that’s rich in vitamins and minerals, making this a nutritious addition to any meal.
- Versatile: Pair it with meats, fish, or serve it as a vegetarian dish – the possibilities are endless.
Enjoy your Braised Escarole with Olives and Capers as a traditional Italian side dish at your next family gathering, or savor it as a light lunch when you want something healthy yet indulgent.
