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Italian Escarole with Olives and Capers is a classic Neapolitan side dish that's easy to make, super healthy, vegan, gluten free and packed with flavor! #easy #vegan #glutenfree #side #recipe #greens #side #escarole #Italian #naples #neapolitan #vegetables | ColeyCooks.com

Escarole with Olives and Capers

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: side
  • Method: sauteed
  • Cuisine: Italian

Description

This easy recipe for Escarole with Olives and Capers is a mouthwatering side dish inspired from my vacation on the Italian Amalfi coast. It’s naturally vegan, gluten free and totally delicious! 


Scale

Ingredients

  • kosher salt
  • 2 lbs escarole (1 very large head or 2 smaller)
  • 1/3 cup good quality extra virgin olive oil
  • 3 cloves garlic, smashed
  • pinch of red chili flakes
  • 2 tablespoons capers, drained and rinsed
  • 1/4 cup oil cured black olives (or your favorite black olives), pitted

Instructions

  1. Bring a large pot of water up to a boil and season generously with salt.
  2. Clean the escarole, remove the core, then cut into chunks. Drop it into the boiling water and cook for 2 minutes. Drain in a colander and press out as much liquid as you can.
  3. Heat the olive oil in a large saute pan over medium heat. Add the garlic and red chili flakes, then saute until the garlic starts to turn light golden brown, about 2 minutes. Remove the garlic if you want (I always leave it in), then add the escarole and toss around to coat.
  4. Add the capers and olives, then continue tossing until everything is mixed in and warmed through. Taste and add salt if needed. Serve immediately.

Keywords: escarole, greens, vegetables, side dish, Italian, Naples, Amalfi Coast, Neapolitan, vegan, gluten free