Cicoria Ripassata Napoletana (neapolitan-style Sautéed Escarole)
Cicoria Ripassata Napoletana, or Neapolitan-style Sautéed Escarole, is a classic dish from the Neapolitan cuisine. This simple and flavorful recipe is a staple in Southern Italian households and is often enjoyed as a side dish or served with crusty bread.
Ingredients
- 1 large head of escarole, washed and chopped
- 2 cloves of garlic, minced
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped escarole to the skillet and sauté for 10-12 minutes, stirring occasionally, until the escarole is wilted and tender.
- Season with salt and pepper to taste.
- Remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 8g
- Protein
- 3g
- Fat
- 9g
Supplies
Large skillet Cutting board Knife Wooden spoon
Tools
Serving platter Tongs
Serving suggestions
Serving suggestions: Serve as a side dish with grilled meats or alongside crusty bread.
Tips & tricks
Tips: Be sure to wash the escarole thoroughly to remove any dirt or grit before cooking.
Cost
$5