Escarole With Olives Recipe
Ingredients
| Escarole | 4 1/2 Pound | |
| Garlic | 4 Clove (5gm) | |
| Chicken or vegetable bouillon cube - 1 | ||
| Large black Greek olives - 24, pitted | ||
| Extra virgin olive oil | 6 Tablespoon | |
| Salt | 1 To taste | |
| Black peppercorns | 1 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.
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.
Chef
