Scarola alla Napoletana; Escarole and Spinach with Olives, Capers, Anchovy and Preserved Lemon

Last year I visited Naples Italy for the first time. After a lengthy journey from Los Angeles, I met up with my mother at the Rome train station and together we took the high speed train to Naples. I was so fried from the 24 hours of travel that I could barely think straight, let alone figure...


  • 1 head escarole (about 12-16 oz whole)
  • 5 oz baby spinach, cleaned
  • 1 oz black olives (oil cured or kalamata)
  • 1 anchovy, minced or 1 tsp anchovy paste
  • 1 tsp capers
  • 1/2 preserved lemon ||(peel only), diced small
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil


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