Roman style escarole
If you are looking for a quick and easy vegetable side dish, escarole in a pan is the perfect dish. Appetising and light, with a slightly bitter aftertaste that is muted by the flavour of Taggiasca olives, this stewed escarole is a tasty side dish that goes perfectly with main courses of meat or a cheese board.
Roman style escarole: ingredients
- 2 medium-sized heads of escarole
- 100g of taggiasca olives
- 2 cloves of garlic
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
How to prepare Roman style escarole
Start preparing the recipe for escarole in a pan by cleaning the two heads of salad. Remove any damaged outer leaves, cut the core at the base and wash the leaves thoroughly. Remove any excess water and, if the leaves are too large, trim them further.
In a large non-stick frying pan, heat the two garlic cloves with 4 tablespoons of oil for a couple of minutes. Add the escarole and the Taggiasca olives. Cook on a medium heat, with a lid, for about 15-20 minutes, stirring gently from time to time. Just before the end of cooking, add salt and pepper to taste. Serve the escarole hot or warm, as you wish.
