Escarole with Olives and Capers
A simple and flavorful side dish featuring tender escarole, briny olives, and tangy capers, perfect for complementing a variety of main courses.
Nutrition
Calories: 85cal
Carbohydrate: – -g
Protein: 2g
Fat: 8g
Cholesterol: – -mg
Sodium: 500mg
Difficulty Level: easy
10 min Prep
10 min Cook
20 min Total
4 Servings
Ingredients
- 1 large head of escarole, roughly chopped and washed
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, rinsed and drained
- Salt and freshly ground black pepper, to taste
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large sauté pan over medium heat. Use a pan large enough to hold all the escarole once it wilts down.
- Add the sliced garlic to the oil and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic as it can turn bitter. Follow with the red pepper flakes if you like a bit of heat.
- Add the chopped escarole to the pan. It’s okay if the pan is full because the escarole will wilt down significantly. Use tongs to toss the escarole in the garlic oil.
- Cook the escarole for about 3-5 minutes, using the tongs to turn the leaves to ensure they all cook evenly. You want the escarole to be tender but still have a bit of a bite.
- Once the escarole has wilted, add the olives and capers to the pan. Stir everything together and cook for another 2 minutes, allowing the flavors to meld.
- Season the dish with salt and freshly ground black pepper to taste. Remember, both olives and capers are salty, so you may not need much salt.
- Transfer the escarole mixture to a serving dish. Serve immediately with lemon wedges on the side for an extra burst of freshness. A squeeze of lemon juice just before serving can brighten up the flavors.
