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Stuffed escarole with olives, capers, and anchovies is a Neapolitan family tradition. This fresh mediterranean dish is healthy, rich in fiber, and a unique side bursting with southern Italian flavor.
Preheat the oven to 375°F and lightly oil a baking dish for the escarole.
Separate and rinse the escarole heads, then blanch them briefly in boiling water for 2–3 minutes to soften. Drain well and press to remove excess moisture.
Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add capers, olives, pine nuts, anchovies, and half of the parsley. Cook for 3–4 minutes, stirring to break up the anchovies.
Remove skillet from heat and stir in the bread crumbs; season mixture with salt and black pepper. Let cool slightly.
Lay the escarole leaves open and spoon the filling into the center. Fold or roll leaves to enclose fillings and place in the baking dish side by side.
Drizzle remaining olive oil over the stuffed escarole. Cover with foil and bake for 15 minutes, then uncover and bake 10 minutes more for a lightly crispy top.
Sprinkle remaining parsley before serving warm.
