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Escarole With Olives

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Ingredients
  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
  Salt To Taste
  Black peppercorns To Taste
Directions

MAKING
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.

SERVING
8 Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Party
Cook Time: 
90 Minutes
Servings: 
10

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4.035715
Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 196 Calories from Fat 139

% Daily Value*

Total Fat 15 g22.5%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 854.3 mg35.6%

Total Carbohydrates 12 g4%

Dietary Fiber 6.4 g25.5%

Sugars 0.5 g

Protein 3 g5.4%

Vitamin A 88.5% Vitamin C 23.2%

Calcium 11% Iron 9.6%

*Based on a 2000 Calorie diet

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Escarole With Olives Recipe