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.
1Fill 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.
2Add 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.
3In 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.
4Return 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