Escarole with Olives and Roasted Grapes - Bravabod
Recipes

Escarole with Olives and Roasted Grapes

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 30"

Flipping through the pages of an Italian cookbook in my nonna's [grandmother's] kitchen, was one recipe in particular that caught my eye. It combined cooked greens with olives, capers, raisins, and pine nuts for a Neapolitan-inspired melody of sweet and salty flavors. This is my own interpretation using bitter escarole, juicy roasted grapes, and fresh parsley. This is a flexible recipe - so use whatever leftover greens you have hiding in the fridge. Romaine, spring mix, frisée, and/or radicchio are all good options.

How To MakeDiet Type: Plant-based

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Shopping List
  • 1 large bunch escarole, cleaned and roughly chopped (Note 1)
  • 3/4 cup seedless red grapes
  • 33333333/100000000 cup fresh parsley, chopped
  • 33333333/100000000 cup kalamata olives, pitted
  • 1/4 cup pine nuts
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon capers
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (adjust to taste)

Instructions
  1. Step 1: Preheat oven to 400°F. Spread the grapes on a lined baking sheet and roast for 12 to 15 minutes, turning over halfway. They will look blistered and slightly wrinkled when cooked. Set aside.
  2. Step 2: Meanwhile, heat a large frying pan over medium heat. Add the pine nuts and cook about 3 minutes, stirring frequently to prevent burning. Once the nuts are golden and fragrant,  transfer from the pan to a plate to cool.
  3. Step 3: Heat the skillet back up over medium-high heat and add the olive oil. Once hot, add the garlic and cook for about 30 seconds. Add the chopped escarole to the pan, working in batches until it all wilts down. This process will take about 3 minutes.
  4. Step 4: Add in the oregano, olives, capers, parsley, and red pepper flakes. Stir well and then cover the pan to cook another 3 to 4 minutes, or until the greens are fork-tender.
  5. Step 5: Uncover and stir. Drain any excess liquid in the pan. Add the toasted pine nuts and roasted grapes to the pan. Stir to combine.
  6. Serve: Enjoy. These greens are best eaten warm with a drizzle of olive oil on top. Any leftovers are great tucked into a Neapolitan Omelette

Recipe Notes

Note 1: No escarole? Substitute it with whatever combination of greens you have available, enough to equal 8 large handfuls. I like to use a bitter green in the endive family when possible, to contrast against the sweetness of the grapes.

Note 2: 1/3 cup of raisins can be used in place of the roasted grapes to save time. I highly recommend the grapes though, if possible.

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Escarole with Olives and Roasted Grapes

PT30M 1 large bunch escarole, cleaned and roughly chopped (Note 1) 3/4 cup seedless red grapes 33333333/100000000 cup fresh parsley, chopped 33333333/100000000 cup kalamata olives, pitted 1/4 cup pine nuts 2 garlic cloves, minced 2 tablespoons olive oil 1 teaspoon capers 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes (adjust to taste) Gluten Free Paleo Vegan 3 Servings Ingredients:

3 Servings

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Takes 1 min