This escarole with raisins and pine nuts is a classic Italian side dish! Simple to make, and only 5 ingredients, you'll be turning to it time and time again!
Escarole is great on its own, cooked with olive oil and garlic (and great as escarole and beans too!). However, the addition of pine nuts and raisins takes it over the top! Pine nuts and raisins are actually go together quite often in Italian cuisine, especially in meats, like braciole and meatballs.
Side dishes like this one are a staple in Italian cuisine, so if you're looking for more, definitely check out carciofi alla romana, and white wine braised leeks.
And if you're looking for something to serve this dish with, definitely check out this pasta e patate or pasta fagioli recipe!
It may sound strange to add raisins to meat, but trust me, it works! My family in Italy adds raisins and pine nuts to meat dishes like braciole and meatballs, and it's SO delicious.
What is Escarole?
Escarole is a type of chicory which means it’s part of the family of bitter greens like endive and radicchio. In terms of flavor, escarole is a little on the bitter side. Not as bitter as radicchio, but definitely more bitter than a piece of romaine.
And speaking of romaine, escarole resembles romaine quite closely in its appearance, but not so much in is flavor, as described above. Escarole can be eaten raw or cooked.
If you're looking for more ideas on how to prepare escarole, definitely check out this escarole and beans recipe.
Ingredients
Escarole - its slightly bitter and fresh flavor provides a nice base for this dish
Olive oil - used to sautee the garlic and escarole in, adds a very slightly nutty flavor
Garlic - adds another element of flavor
Raisins - provide sweetness which work beautifully with the escarole and raisins
Pine Nuts - Add the perfect nutty flavor, and complement the raisins perfectly
How to make it - step by step
Boil the escarole
Heat olive oil and garlic in a pan. Add the escarole and sautee.
Add the raisins and pine nuts. Cook until escarole is tender and done to your liking.
Variations
- Instead of escarole, you can use curly endive (not belgian!) which comes from the same chicory family
- Instead of pine nuts, you can use chopped cashews, almonds or pistachios
Storage and reheating
This escarole dish will keep in the fridge in an airtight container for up to 3 days. To reheat, place in a pan with olive oil and cook until heated through. It can also be reheated in the microwave.
This dish can be frozen as well. Freeze in an airtight container or ziploc bag for up to 3 months. When ready to eat, thaw in fridge. Once thawed, follow the reheating instructions above.
FAQ
What is a good escarole substitute?
Curly endive is the best substitute for escarole. It has a very similar flavor profile to escarole, and comes from the same family of greens. The only difference is that its leaves are curly, as opposed to smooth (like those of escarole).
What is "escarole" in Italian?
Escarole is used widely in Italian cuisine, mostly cooked, as a side dish, or once again cooked in pizza pies (tiella). It is referred to as "scarola" in Italian.
How to cook escarole?
Escarole can be cooked by placing escarole pieces in boiling water for some minutes, then sauteeing the boiled escarole in a pan with olive oil and garlic.
More Italian side dishes
- Roman Artichokes (Carciofi Alla Romana)
- 4-Ingredient Escarole and Beans
- White Wine Braised Leeks with Parmesan
If you’ve tried making this Escarole with Raisins and Pine Nuts, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, PINTEREST, and TIKTOK to see more delicious food and what I’ve been up to.
Recipe
Escarole (or Endive) with Raisins and Pine Nuts
Ingredients
- 1 bunch escarole or curly endive
- 2 tablespoon olive oil extra virgin
- 1 garlic clove
- ½ cup raisins soaked in water
- 2 tablespoon pine nuts
- salt and pepper to taste
Instructions
- Place a pot of water to boil over high heat.
- While water is coming to a boil, cut the escarole into pieces and wash well.
- Place the raisins in lukewarm water to soak so they soften.
- Once water is boiling, add salt to the water.
- Turn heat down slightly to medium-high, add the escarole in and boil until it is tender, about 8-10 minutes.
- Drain raisins from water.
- When escarole is almost cooked, add olive oil to a pan over medium heat.
- Once olive oil is heated, add whole garlic clove.
- Let garlic clove become golden and flavor the olive oil.
- Add the boiled escarole to the pan, saute for a few minutes. Season with salt and pepper. Add the raisins and pine nuts. Remove the garlic clove.
- Mix all ingredients together in the pan and continue sauteeing for a few more minutes.
- Plate, finish and drizzle with more olive oil if desired, and enjoy!
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