New This Month

Escarole with Olives and Tomato

6

This easy side dish is winter's answer to the Greek salad. Lightly cooking the tomatoes and garlic sweetens their flavors, while wilting the escarole mellows its bite.

  • Servings: 4

Source: Everyday Food, March 2012

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 cup pitted Kalamata olives, halved
  • 1 pint grape or cherry tomatoes, halved
  • 1 large head escarole, trimmed and torn into bite-size pieces
  • Coarse salt and ground pepper
  • 2 to 3 teaspoons red-wine vinegar

Directions

  1. In a large skillet, heat oil over medium-high. Add garlic, olives, and tomatoes; cook until tomatoes are soft, about 2 minutes; transfer to a plate. Add escarole to skillet and cook, stirring occasionally, until escarole is wilted, about 3 minutes. Season with salt and pepper, return olive mixture to skillet, and stir in vinegar to taste. Serve immediately.

Reviews Add a comment