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Escarole With Olives Recipe
|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|
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
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.