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Escarole Siciliano Recipe

Recipe by Pedro M. A. Neves

Escarole Siciliano is a classic Sicilian preparation featuring tender escarole braised with garlic, anchovies, olives, and pine nuts in a savory tomato base. This rustic vegetable dish exemplifies the bold, sun-soaked flavors of southern Italian cooking and can be served as a light main course or hearty side. The combination of briny olives, umami-rich anchovies, and toasted pine nuts creates a complex, deeply satisfying flavor profile.

Ingredients

• 1 kg (2.2 lbs) fresh escarole, trimmed and chopped into 5 cm (2 inch) pieces
• 60 ml (1/4 cup) extra virgin olive oil
• 4 cloves garlic, minced
• 6 anchovy fillets, finely chopped
• 400 g (14 oz) canned San Marzano tomatoes, crushed by hand
• 100 g (3.5 oz) Castelvetrano olives or green olives, pitted and halved
• 50 g (1.75 oz) pine nuts, lightly toasted
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and freshly ground black pepper to taste
• 30 g (1 oz) freshly grated Pecorino Romano cheese, for serving

Instructions

1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.

2. Add the chopped anchovies to the pot and stir continuously for about 1 minute until they dissolve into the oil, creating a rich paste. The anchovies should break down completely.

3. Pour in the crushed tomatoes, oregano, and red pepper flakes. Stir well to combine and bring the mixture to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld.

4. Add the chopped escarole in batches, stirring after each addition until it wilts into the sauce. This may take 3-4 minutes total as the escarole reduces significantly. Season with salt and pepper to taste.

5. Stir in the halved olives and toasted pine nuts. Reduce the heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the escarole becomes very tender and the sauce thickens slightly.

6. Taste and adjust seasoning with additional salt and pepper as needed. Transfer to serving plates or a platter and finish with a generous sprinkle of grated Pecorino Romano cheese.

Substitutions

• Replace anchovies with 1 tablespoon of high-quality anchovy paste for a milder flavor, or omit entirely for a vegetarian version and add 1/2 teaspoon of soy sauce for umami depth
• Substitute green olives with Taggiasca olives or kalamata olives depending on preferred flavor intensity
• Use hazelnuts or almonds in place of pine nuts if desired
• Replace Pecorino Romano with aged Provolone or Grana Padano for finishing

Tips

• Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding to the dish to enhance their buttery, nutty flavor
• This dish is best served warm or at room temperature and actually improves in flavor after a few hours as the ingredients meld together
• Ensure the escarole is thoroughly washed and dried to remove any sand or grit trapped between the leaves
• For a heartier main course, serve over grilled bread rubbed with garlic, polenta, or paired with fresh crusty bread

Escarole Siciliano reflects the Arabic influences on Sicilian cuisine, evident in the use of olives, pine nuts, and dried fruits that traveled trade routes through North Africa. This dish is particularly popular during Lenten periods and family gatherings throughout Sicily, where bitter greens paired with sweet-and-salty elements are considered essential components of regional cooking.

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