Servings: 2
Preparation Time: 15 minutes
Start to Finish Time: 35 minutes
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A Flavorful Memory: Escarole with Pine Nuts and Raisins
The Dish That Stuck With Me for 30 Years
Back in 1995, I found myself at a cozy little pizza parlor in Spring Lake, New Jersey—the kind of place where the chicken parmesan was saucy, the eggplant rollatini was silky, and, curiously, the escarole was unforgettable. Yes, escarole. Served not as a humble side, but as a main dish. That experience left such a lasting impression that decades later, I set out to recreate it. This recipe is my tribute to that surprising, soulful plate of greens that proved vegetables can be the star of the show.
Escarole: The Underrated Power Green
While escarole might masquerade as romaine at a quick glance, don’t be fooled. This leafy green—also known as broad-leaved, Bavarian, or Batavian endive—brings a unique flavor profile and hearty texture to the table. Its slightly bitter bite softens when sautéed, offering the perfect backdrop for the sweetness of raisins and the nutty crunch of pine nuts. Rich in antioxidants and fiber, it’s as healthy as it is delicious.
Layering Flavor with Texture
What makes this dish sing is the interplay of textures and bold flavors. The escarole is sautéed until tender in a bit of butter and your best extra virgin olive oil. Pine nuts, lightly toasted, add a buttery crunch, while golden raisins plump up to deliver bursts of sweetness in every bite. Diced garlic and a whisper of red pepper flakes bring aromatic heat, and the final flourish of grated Parmigiano-Reggiano adds salty, umami-rich depth.
The Surprise Ingredient? Bacon.
Just a couple of slices, cut into bits and crisped, infuse the entire dish with a smoky richness. The rendered fat becomes part of the sautéing base, giving the greens a flavor that’s earthy and comforting. It’s optional, of course, but highly recommended for anyone who appreciates the magic of savory-meets-sweet.
From Side Dish to Main Event
This escarole dish walks the line between side and entrée. Serve it alongside roasted meats or grilled fish, or spoon it over creamy polenta or warm farro for a hearty vegetarian meal (just skip the bacon). It’s deeply satisfying and will have your guests asking, “Wait, what is this green again?”
Relive the Bite
Sometimes, a single dish from a tucked-away pizza joint can stay with you for a lifetime. With this recipe, I invite you to relive that memory with me—and discover how escarole, pine nuts, and raisins can come together to create a plate that’s as comforting as it is unexpected.
This dish is not only a delicious side, but also a healthy meal packed with antioxidants.
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Ingredients:
1/4 cup pine nuts (pignolia)
1 each escarole head, cleaned and chopped into 2-inch pieces
2 slices bacon, cut into 1/2-inch pieces
2 cloves garlic, diced
1/4 teaspoon red pepper flakes (optional)
2 tablespoons butter
1/4 cup raisins
salt and pepper, to taste
1 tablespoon extra virgin olive oil (your best)
1/3 cup Parmigiano-Reggiano cheese, grated
Instructions:
Toast the pine nuts in a small skillet over low heat until they
begin to sweat and release their aroma, around 5 minutes. Set
aside.
In a large skillet, cook the bacon over medium-high heat until it
is crisp. Use a slotted spoon to remove the bacon from the
skillet and set it aside on a paper towel, but leave all of the
rendered bacon fat in the pan.
Add the garlic and red pepper flakes (optional) to the skillet and
cook for 30 seconds to release their flavors.
Add the butter and cleaned escarole to the skillet and mix it
together with the contents of the pan, turning constantly for
around 3-5 minutes.
Add the toasted pine nuts and raisins to the skillet and continue
to cook for another 5 minutes until the thicker parts of the
escarole become translucent yet still retain a bit of crunch.
Salt and pepper to taste.
Transfer the contents of the skillet to a serving bowl. Drizzle
olive oil over the top, then sprinkle with the ParmigianoReggiano cheese and finally the leftover bacon bits.
Serve alongside a nice loaf of Italian bread.
This recipe is a tribute to a dish I had in 1995 at the
Spring Lake Pizza parlor in Spring Lake, NJ. Alongside
the classic chicken parmesan and eggplant rolentini, they
served escarole as a main course. The inspiration to
recreate this dish came from my desire to relive that
memorable dining experience from over two decades
ago.
NOTE: Escarole is a variety of endive that goes by many
names: broad-leaved endive, Bavarian endive, and
Batavian endive. While escarole may look like a very
enthusiastic head of romaine lettuce, there’s a lot of
complexity hiding in its loosely curled leaves.
Per Serving (excluding unknown items): 610 Calories; 52g Fat (74.1% calories from fat); 21g Protein; 20g Carbohydrate; 4g Dietary Fiber; 84mg
Cholesterol; 589mg Sodium; 13g Total Sugars; trace Vitamin D; 552mg Calcium; 2mg Iron; 493mg Potassium; 186mg Phosphorus. Exchanges: