Escarole With Olives
|Escarole||4 1⁄2 Pound|
|Garlic||4 Clove (20 gm)|
|Chicken bouillon cubes/Vegetable bouillon cubes||1|
|Black greek olives||24 Large, pitted|
|Extra virgin olive oil||6 Tablespoon|
|Black peppercorns||To Taste|
1 In a large saucepan, put the escarol with 2 cups water, 8 black peppercorns, and the crumbled bouillon cube.
2 Cover tightly and simmer gently for 50 minutes, adding any remaining leaves as soon as possible.
3 Stir at intervals, turning the leaves.
4 When this cooking time is up, add the oil, olives, and a little salt.
5 Cover again and continue cooking for another 10 minutes.
6 Add a little more salt and stir.
7 Cook, uncovered, for 15 minutes.
8 Serve at once.