Wash well the scarola and make it boil in salted water (should soften), then drain well and cut it into small pieces.
Toast the pine nuts in the oven (roasting it will enhance the flavor and make them more crispy). In a large pan put 5-6 tablespoons of extra virgin olive oil and finely chopped onion, put on medium heat and when the onion is wilted add the two sausages without casings and smashed to pieces. Cook the sausage slightly and then add the toasted pine nuts, the scarola and pepper. Season well the scarola over high heat, when the excess water has evaporated, add salt if necessary, and serve hot or warm.

The scarola is a product used in Campania. Most famous is the pizza stuffed with scarola, a delicacy. This recipe, sausage and the scarola with pine nuts, is a tasty way to prepare this wonderful vegetable. The strong flavor of the sausage goes well with the delicacy of scarola, and pine nuts give a crunchy touch that completes the whole recipe!

A portion of sausage and scarola with pine nuts provides about 160 kcal. It is a good source of vitamin B12, C, E and retinol. The energy is about 16% from protein, 78% from fat, and 6% from carbohydrates.