Mama's Italian Escarole

Gia Peterkin Trower

By
@peterkig

My mother Carmela was a wonderful cook and we were blessed to have her for 82 years. This is one of my favorite recipes she made that I enjoyed the most. I do make it, and it is very delicious, but it's just not like mama's! Missing you my dear mother, RIP.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 bunch
escarole
4 clove
large garlic
1 can(s)
good black olives
1/4 c
olive oil
salt and pepper

Directions Step-By-Step

1
Fill a large pot about half way with water and bring to a boil and add 1/2 teaspoon salt. Cut off end bunch of escarole. Separate leaves and wash.
2
Add the escarole to the boiling water and cook for about 10 minutes or till tender. Throw in a few small whole garlic cloves the last few minutes. Drain the escarole really well and set aside.
3
In the same pot add olive oil. Slice 3-4 large cloves garlic the long way, not too thin and sautee and brown the garlic on each side in the olive oil.
4
Return the drained escarole to the pot with the garlic. Add salt and pepper. Add a can of drained black olives and continue to cook for about 3 minutes. Remove the vegetable from the pot, and place in a nice serving dish. Drizzle with olive oil

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Hashtag: #greens