Braised Escarole with Olives and Raisins Recipe

This Braised Escarole with Olives and Raisins Recipe is a masterclass in balancing bold flavors, pairing the delightful bitterness of hearty greens with the salty punch of green olives and the sweetness of golden raisins. Flash-steamed in a garlic-chili oil, the escarole wilts into a silky, tender side dish that brings a vibrant Mediterranean flair to the table in just 15 minutes.

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Braised Escarole with Olives and Raisins Ingredients

• 2 large heads Escarole: About 1 1/2 pounds. This leafy chicory green holds its shape beautifully when cooked, unlike delicate spinach.
• 1/2 cup pitted Green Olives: Roughly chopped. Castelvetrano or Picholine olives offer a buttery, salty bite.
• 1/4 cup Golden Raisins: These plump up in the steam, providing bursts of sweetness to counteract the bitter greens.
• Aromatics: 2 shallots (chopped) and 1 garlic clove (smashed) create the savory flavor base.
• 1/4 teaspoon Red Pepper Flakes: Optional, but recommended for a gentle background heat.
• 3 tablespoons Olive Oil: Essential for braising and carrying flavor.
• 1 teaspoon Kosher Salt: Divided for layering seasoning.

How To Make Braised Escarole with Olives and Raisins

1. Sauté the Aromatics: Heat the olive oil in a large, straight-sided skillet over medium heat. Once shimmering, add the chopped shallots, the smashed garlic clove, and the red pepper flakes. Season with 1/4 teaspoon of salt. Cook, stirring frequently with a wooden spoon, for about 3 minutes until the shallots are soft, translucent, and fragrant.
2. Add Sweet & Salty: Stir in the chopped green olives and the golden raisins. Let them cook for a minute with the aromatics; this helps the raisins start to soften and the olives release their brine into the oil.
3. Wilt the Greens: Add the chopped escarole to the skillet (it may look like a mountain of greens, but it will shrink). Season with the remaining 3/4 teaspoon of salt. Toss well to coat the leaves in the flavorful oil mixture.
4. Steam: Cover the skillet with a tight-fitting lid. Let the greens steam undisturbed for 5 minutes. This trapped heat softens the tough ribs of the escarole quickly.
5. Finish: Remove the lid. Increase the heat to medium-high. Cook for another 3 minutes, stirring often, to evaporate any excess liquid released by the greens. The escarole should be tender and glossy, not watery. Serve immediately.

Recipe Tips

• Washing is Key: Escarole grows in sandy soil. Wash the chopped leaves thoroughly in a salad spinner or a basin of cold water to remove grit, then dry them well before cooking so they braise rather than boil.
• Garlic Management: The smashed garlic clove infuses the oil gently. You can leave it in for a rustic presentation or fish it out before serving if you prefer.
• Olive Variety: Ensure your olives are pitted. If using very salty olives, you may want to reduce the added kosher salt slightly. Taste as you go.
• Texture Check: You want the white ribs of the escarole to be translucent and tender, but the leaves should still have a bit of structural integrity, not be total mush.

What To Serve With Braised Escarole

• Roasted Chicken: The salty-sweet greens cut through the richness of poultry skin perfectly.
• White Beans: Stir in a can of cannellini beans at the end for a hearty vegetarian main course.
• Seared White Fish: A bed of escarole is the classic Italian plating for cod or halibut.
• Grilled Sausage: The bitterness of escarole stands up to fatty pork sausage or bratwurst.

How To Store Braised Escarole

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Gently warm in a skillet over medium heat. You can add a splash of water if it seems dry.
• Freeze: Freezing is not recommended, as the texture of the greens will become stringy and soft upon thawing.

Braised Escarole Nutrition Facts

• Calories: 160 kcal
• Fat: 12g
• Carbohydrates: 14g
• Fiber: 6g
• Protein: 2g
• Vitamin A: 80% DV

Nutrition information is estimated per serving.

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