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.

Cicoria Ripassata Napoletana (neapolitan-style Sautéed Escarole)

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

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  3. Add the chopped escarole to the skillet and sauté for 10-12 minutes, stirring occasionally, until the escarole is wilted and tender.
  4. Season with salt and pepper to taste.
  5. 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