A perfect early Spring salad that nourishes with warmth and a richness of vitamins and minerals.
Ingredients: (serves 4)
1 large head escarole (7 to 8 cups, chopped) 1 tablespoon extra virgin olive oil
3 garlic cloves 1/2 red pepper, thickly sliced
1 yellow onion, thickly sliced 10 greek black olives
freshly ground black pepper
- Wash the escarole well in a large basin of cool water by removing the base, separating the leaves, and swishing them around in the water. Repeat until there is no dirt or sand at the base of the leaves. Chop coarsely.
- Bring a large pot of water to a boil. Add a pinch of salt and the escarole. Blanch for 1 minute. Remove and drain in a colander.
- Heat oil in a large skillet over medium heat. Add the garlic, peppers and onion and sauté for about 2 minutes, until softened. Do not burn. Stir in the greens and cook, covered, for 3 minutes.
- Add the olives and heat through. Season to taste with pepper and serve as a side dish.