Scarola alla Monachina

Name: Scarola alla Monachina
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 large scarola (escarole) (500g/1lb 2oz); 3 tbsp extra-virgin olive oil, plus extra to serve; 2 garlic cloves, minced; 50 g (1¾ oz) taggiasca black olives, pitted and sliced; 30 g (1 oz) pine nuts; fine sea salt; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Veganissimo!

By Antonio Alderuccio

Published 2025

About

This is a cherished dish from Southern Italy, particularly Campania, and it’s steeped in tradition. With roots possibly in monastic kitchens, the recipe showcases escarole’s earthy bitterness, which is enhanced by the sweetness of raisins, the crunch of pine nuts, and savoury garlic and olives.

Ingredients

3 tbsp raisins
1 large scarola (escarole) (500g/1lb 2oz)
3 tbsp extra-virgin o

Europe
Italy
Campania
Main course
Gluten-free
Vegan

Method

Place the raisins in a small bowl and cover in warm water. Leave to soak for 2 hours and then drain, discarding the water. Set aside.

Remove any tough outer leaves from the scarola and chop it into bite-sized pieces.

In a large frying pan (skillet) over a medium heat, heat the olive oil. Add the garlic and fry for 2–3 minutes until golden. Add the scarola and cook for another 5–